Heat the olive oil in a medium sized pot. Add the carrot, tomato and onions, and cook for about 3-5 minutes.
Add the garlic, potatoes, spices, stock, salt and pepper and bring to a boil. Reduce heat to a simmer and cook about 30 minutes, or until the carrot is tender.
Add the beans and kale and cook for 5 minutes more, or until the kale is cooked. Stir in almond milk and season to taste with salt and pepper. Top with fresh dill. Enjoy!
Tip: Blend garlic, potatoes and onions prior to adding in beans and kale for a thicker and more creamy soup.