A bag of carrots, washed and sliced

1 bunch of kale, washed, stalks removed and chopped into small pieces

1 -2 Tbsp toasted sesame seeds

Juice of 1 lime

1. Boil a large pot of water and add carrot slices. Cook until soft – around 20 minutes.
2. Pour water and carrots into a high speed blender and blend until smooth and creamy, return to pan.
3. Add kale to pot, cover and wilt.
4. Toast sesame seeds and add to soup.
5. Top with freshly squeezed lime juice.
6. Season with salt and pepper.

*You could add cubed tofu or tempeh to add some extra protein.

*Leftover rice thickens up this soup to make a heartier meal.

*You could also season with ginger to make this soup more warming.