• 3 tbsp olive oil
  • 2 cups carrots, chopped
  • 1 orange pepper, chopped and deseeded (AIP - substitute with yellow squash)
  • 2 leeks, sliced
  • 5 cups Paleo veggie broth
  • 1 can coconut milk, full fat
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp ground ginger
  • Pinch of cayenne pepper (AIP - omit)
  • 2 cups lacinato kale, chopped
  • ¼ cup sesame seeds
  • ½ tsp fresh black pepper to taste (AIP - omit)
  1. Use a large pot and heat with two tablespoons of oil on medium heat. Cook the chopped carrots, orange pepper, and leeks until they’re soft and translucent—for about 10 minutes.
  2. Add the Paleo broth, coconut milk, and spices, bring them to a simmer, and cover the pot for about 15-20 minutes.
  3. While the soup is simmering, start cooking the kale in a pan with 1 tbsp of olive oil on medium heat. Cover and let the kale wilt, about five minutes, and leave aside.
  4. When the soup is done simmering, use an immersion hand blender to puree the soup until it’s smooth. Put some cooked kale on top and sprinkle with sesame seeds. Serve hot and enjoy!