Peel and prepare shallots, carrots, and garlic cloves
Cook vegetables in sun-dried tomatoes oil
Add tomato paste and mild harissa sauce to the vegetables
Pour in coconut milk and vegetable broth
Simmer everything together
Add shredded kale to the soup
Stir in nutritional yeast
Season with garlic powder, red pepper flakes, salt, and black pepper to taste
Serve hot, optionally topped with red pepper flakes, microgreens, and garlic infused oil
