I love to make this soup with a rich, homemade stock because the simplicity of this soup really highlights the broth. If you don't have homemade stock on hand, use a very flavorful sausage which will add depth to the soup.
Cook the onions and carrots until the onions are golden
Add the stock, bring to a boil cooking until the carrots are tender.
Add the sausage cooking until the meat is hot.
Stir in the kale then season with salt and pepper to taste.
Notes
This soup is the perfect way to highlight colorful heirloom carrots. You can use red, orange, yellow and white in this recipe but don't use purple, they will bleed into the broth.
You can use any pre cooked sausage links in this soup. We've used kielbasa, andouille, cajun and even chicken flavors. Keep in mind that the more flavorful the sausage the richer the soup will be.
This is a brothy soup that's perfect with crusty bread. But there's room for additions like white beans or potatoes.