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Step 1
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Sauté the sausage, crumbling it with a wooden spoon as it cooks, until browned. Transfer the sausage with a slotted spoon to a clean plate and set aside.
Step 2
Heat the remaining 1 tablespoon oil in the stockpot. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Step 3
Add the vegetable stock, sage, carrots, sweet potato, smoked paprika, beans, half of the cooked sausage and stir until combined. Cook until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover and cook for 15 minutes or until the sweet potatoes are tender.
Step 4
Add the coconut milk and fresh kale and stir for 1-2 minutes, or until the kale begins to soften. Remove and discard the sage. Taste and season the soup with salt and pepper as needed.
Step 5
Serve warm, garnished with a spoonful of the remaining crumbled sausage plus any of your desired toppings.