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Export 24 ingredients for grocery delivery
Step 1
In a large measuring cup, combine all spices, coconut aminos, vinegar, tomato paste, garlic, and a splash of broth.
Step 2
Cut peppers in half, deseed, and roast over an open flame grill, under a broiler, or right on a gas range burner. Roast each pepper, skin side to the flame until desired char is reached. Cool and chop.
Step 3
Set Instant Pot to Sauté and heat avocado oil. Add onions and cook, stirring as needed, until starting to caramelize.
Step 4
Add celery and chopped carrots and continue cooking another 2-3 minutes, then add about a cup of broth to deglaze the pot. Scrape any browned areas thoroughly.
Step 5
Add tomato paste mixture, peppers, bay leaves, tomatoes (with liquid), and remaining broth and stir well. Add whole carrots and seal the Instant Pot.
Step 6
Set to Manual/High for 8 minutes with “keep Warm” turned off. Allow natural release for 5 minutes after cook time ends, then vent manually. Once the pin drops, remove the Instant pot lid and set to Sauté. Stir to find the bay leaves and discard.
Step 7
Remove the three whole carrots and a cup of broth. Puree the carrots and 1/2 cup of broth, then add the remaining 1/2 cup and pulse again. Add the puree mixture back to the soup.
Step 8
Add the cauliflower rice and cannellini beans and cook until the cauliflower rice is just tender (5-8 minutes).
Step 9
Turn Instant Pot off, add kale and lime juice and stir. Let sit for 5 minutes then serve (just want to wilt the kale a bit). Serve with lemon wedges/slices.
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