Smoky Kale Soup with Sweet Potatoes and White Beans

3 cups curly or lacinato kale, rough chopped and rinsed
1 onion, diced
1-2 garlic cloves, minced
1 tbsp olive oil or coconut oil or avocado oil
1 sweet potato, cubed
1 tbsp smoked paprika
1 tbsp garam masala (optional)
4 cups low-sodium vegetable broth
2 cans Eden brand cannellini beans, rinsed and drained
Celtic sea salt or Himalayan pink salt
Freshly-ground black pepper

Sauté onion and oil over medium heat until onions are translucent.  Add garlic and stir for 1-2 minutes.  Stir in sweet potatoes, paprika, and garam masala, if using, and cook for 5 minutes.  Add 3 1/2 cups of broth, reserving 1/2 cup aside.  Bring to a boil, then reduce to simmer for 30 minutes, or until potatoes are fork-tender.  

Puree 1 1/2 cup of beans with reserved broth in a food processor or blender.  Add to soup, along with additional beans and kale.  Cook for an additional 4-5 minutes to soften kale, but do not overcook.  Kale should remain bright shade of green.  Season to taste with Celtic salt and pepper, and add additional water or broth if needed to achieve desired consistency.  Enjoy immediately.