Vegan Cream of Sweet Potato Soup with Garlic & Kale

Since I last posted a recipe on this blog, I have taken the plunge from "Sort o vegan" to "All the Way Vegan" and so far, so good.   I had to play around a bit with this recipe to get it where I wanted it to be.  And the picture on here is NOT an actual representation of the soup, because the picture has no kale in it. :)
I would not call this a low maintenance soup to "whip up but it is very tasty and hearty on a cold day!

2 large heads of garlic
1 large, white onion, chopped
1 Tbsp. Olive Oil plus more for roasting garlic
2 large sweet potatoes (24 ounces)
1/2 tsp. dried thyme
1 bay leaf
1 tsp. kosher salt plus more to taste
ground, black pepper
2 cups unsweetened, almond milk (I used vanilla)
4 cups water
2 cups frozen, chopped kale

Preheat oven to 375.  Peel the loose outer husk off the heads of garlic, slice off a tiny bit of the tops, place the each of the heads of garlic on a square of foil and drizzle a little olive oil over them.  Fold the foil up and crimp to seal it.  Roast the garlic for about 40 minutes, or until it gives when pressed.  Allow it to cool.
Meanwhile, dice the sweet potatoes (do not peel) ander put in soup pot with 4 cups cold water.  Add the thyme, bay leaf, 1 tsp. kosher salt and pepper.   Bring the water to boil, lower the heat and simmer, covered, for 15 minutes or until the vegetables are completely soft.  
While the potatoes are boiling and the garlic is roasting, heat 1 Tblsp. olive oil in skilled and add onion, sauteing until lightly brown.
When the potatoes are done, add the onions to the soup.  When the garlic is ready, squeeze the soft, roasted cloves out of their skin and add as well.  Stir in the milk.  Then puree the soup in a blender or food processor in batches.  Be careful not to overprocess.  It's a good soup when it's a little chunky.
Return the soup to the pot and add kale.  Heat gently, stirring often, until heated through.  Add salt to taste.
(Is very good if it can be made a day ahead of time and then served the following day)

Adapted from Love Soup by Anna Thomas