Carrot, Kale and Potato Soup
Hearty veggie soup full of flavor and texture!
Servings Prep Time
6servings 20minutes
Cook Time
Servings Prep Time
6servings 20minutes
Cook Time
  • 1large Yellow Onion, Chopped(about 2 cups)
  • 2large Carrots, sliced and quartered(about 1 1/2 cups)
  • 3 stalks Celery, diced(about 1 cup)
  • 1Tbsp Italian Herbs
  • 2tsp Garlic Powder, unsalted
  • 1tsp Curry Powder, mild
  • 1tsp Dried Crushed Rosemary
  • 1tsp Smoked Paprika
  • 1 1/2lbs Yukon Gold Potatoes, peeled and chopped(about 4 medium potatoes – 4 cups)
  • 2 1/2cups Frozen Sweet Corn
  • 2 Bay Leaves
  • 4 1/2cups Water
  • 4 Kale Leaves (destemmed & cut into bite sizes)(about 4 cups)
  1. Rinse and chop the onions, carrots, celery and the potatoes.
  2. Add the chopped onions, carrots, celery, Italian herbs, garlic powder, curry powder, rosemary, and smoked paprika to a large pan or Instant Pot. Sautee the veggies for 8 minutes. If using the stove top sautee over medium-high heat. If using an Instant Pot set the IP on “sautee” mode. Add a splash of water as needed if sticking occurs.
  3. Add the chopped potatoes, sweet corn, water, and bay leaves to the pot. Cover the pot. If cooking on the stove top, bring to a boil, reduce to medium-low heat, cover and cook for 20 minutes. If using an Instant Pot set on “soup/broth” mode and cook for 10 minutes.
  4. Rinse, destem, and tear kale leaves into bite-size pieces. After the soup has finish cooking add the chopped kale. Recover pot and allow soup to simmer for 5 more minutes until kale is wilted.
  5. Give the soup a quick stir through, remove the bay leaves, serve and enjoy!
Recipy by Get2dRoot Health and Wellness