In an Instant Pot or large stock pot add the olive oil and heat over medium. When hot add the onions, garlic, salt, pepper and nutmeg. Cook until the onions are translucent, around 5 minutes.
Add the sweet potato, carrots and poblano pepper to the pot and combine with the onions and garlic. Add the vegetable stock and sage sprigs and bring the mixture to a boil. Reduce to a simmer, cover and cook for 10-15 minutes until the sweet potato cubes have softened. Spoon out the sage and discard.
Add the coconut milk to the soup and stir until combined. Next add the chopped kale and let simmer until it is slightly softened. Serve hot and enjoy!
