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.