For the Soup

1. Heat a pot over medium-high heat.
2. Add a swirl of olive oil to the heated pot and then add the onion.
3. Reduce the heat to medium and saute until the onion begins to soften.
4. Add the chopped garlic and saute for 1-2 minutes more until the garlic is fragrant.
5. Add the chunks of sweet potato and then just enough of the vegetable stock to cover the potatoes. Simmer for 15-20 minutes or until the sweet potato is soft.
6. Remove from heat. Allow to cool 15-20 minutes or until the sweet potato is soft.
7. Once cooled, use an immersion blender to puree the soup. Add additional stock or water as needed to achieve the consistency desired.
8. Stir in the cumin.
9. Taste and season with salt as desired.
10. Gently reheat if needed.
11. Add cream just before serving, stirring to combine.
12. Ladle soup into bowls; garnish with the kale, ginger, and walnut gremolata.

For the Garnish

1. Mix together the chopped kale, ginger, and toasted walnuts.
2. Garnish each bowl as desired.