Vegan Creamy Tomato Kale Soup

• 1 (13 ounce) can tomato paste
• 1 (14 ounce) canorganic diced tomatoes
• 1 (6 ounce) canorganic tomato paste
• 2 cups kale, finely chopped
• 1 (13 1/2 ounce) can coconut milk
• 1 carrot (finely diced or grated)
• garlic powder, to taste. about 1/2-1 tsp
• to taste black pepper
• to taste sea salt or ono hawaiian salt
• 14 teaspoon dried red pepper flakes

1. Place all cans tomato products into tall sided pot and bring to a simmer.
2. Add all chopped veggies, spices and peppers.
3. Bring back to a boil, then reduce to a simmer.
4. Stir every few minutes as needed.
5. Cook about.
6. 15-30 minutes until veggies are of desired tenderness.
7. The mixture should be thick like spaghetti sauce.
8. More water can be added as needed, but keep on the thick side.
9. Add can of coconut milk, including the water.
10. And bring to a simmer then turn off heat
11. Add salt to taste.
12. Serve it up!

tomato paste, tomatoes, tomato paste, kale, coconut milk, carrot, garlic, black pepper, salt, red pepper

Taken from www.food.com/recipe/vegan-creamy-tomato-kale-soup-525337 (may not work)