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Thinly slice the fennel bulb. Heat olive oil in a large pot over medium heat, add fennel and a pinch of salt and sauté until browned. Peel and chop sweet potato into large bite size pieces. Remove fennel from the pot and set aside. Add sweet potatoes, broth and enough water to cover the potatoes and bring to a boil. Once boiling add kale and cook until sweet potatoes are tender. Add fennel back in with salt and lemon juice. Use an immersion blender to blend until smooth and creamy. Divide between bowls and drizzle with olive oil and yogurt, if desired.