Cut sweet potato into halves and bake in a fan oven for 50 minutes at 180 degrees Celsius. Set aside to cool and do not remove the skins!
Finely chop the onion and green chilli. Grate the ginger. Roughly chop the kale, removing the thick stalks.
In a large pot, sauté the onions in oil (or water) until translucent and add the green chilli, garlic and ginger with a pinch of salt. Sauté for a couple of minutes, taking care not to burn. Add the kale and veggie stock.
Add the smoked paprika, cayenne, salt and pepper and simmer on low for a few minutes until the leaves are wilted.
In a high-speed blender or food processor, add the cooked sweet potato, coconut milk and nutritional yeast along with the contents of the pan until well blitzed. Blend until smooth and add back into the pan to heat for a few minutes.
Serve the hot soup in bowls with crusty sourdough or rye bread. Top the soup with sprigs of fresh coriander.