Ingredients:

  • 12 oz (340g) Andouille sausage, sliced into ¼-inch rounds
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 1.5 lbs (680g) sweet potatoes, peeled and cubed into ½-inch pieces
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tbsp (6g) Cajun seasoning
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) dried thyme
  • 2 cups (60g) chopped kale
  • 1 tbsp (15ml) fresh lemon juice
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium high heat.
  2. Add sliced Andouille sausage and sauté until the edges are browned and mahogany colored. Note: This is where the deep flavor lives
  3. Remove sausage with a slotted spoon and set aside, leaving the rendered fats in the pot.
  4. Lower heat to medium and add the diced onion, carrots, and celery. Sauté for 5 minutes until onions are translucent.
  5. Stir in the minced garlic, Cajun seasoning, smoked paprika, and thyme, cooking for 60 seconds until fragrant and nutty.
  6. Add the cubed sweet potatoes and chicken broth.
  7. Bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes until the potatoes are fork tender.
  8. Use an immersion blender directly in the pot to pulse the soup 3–4 times. Note: Don't over blend; you want some potato chunks intact
  9. Stir in the browned sausage, chopped kale, and lemon juice.
  10. Heat through for 1-2 minutes until kale is wilted. Season with salt and black pepper to taste.