Heat the olive oil in a large skillet over medium high heat. Onc the oil is hot and shimmering, add the sliced sausage and brown about 3-4 minutes, then add the onions and continue to cook another 2-3 minutes.
Add the garlic, paprika, and cayenne, and cook another 1-2 minutes. Stir in the sweet potatoes and toss to coat, then sprinkle with sea salt and pepper.
Add the broth, lower the heat and simmer over medium heat for about 15 minutes, until the sweet potatoes soften.
For a creamier soup, remove 1/2 of the sweet potatoes to a bowl and mash them or puree them with an immersion blender, then stir back into the soup. Add in the coconut milk and nutritional yeast, then the kale and cook until just wilted, about 3 minutes.
Serve hot and enjoy! Leftovers can be stored in a sealed container in the refrigerator for 4 days.
