Directions

1. Special Equipment: large saucepan with lid
2. In a large saucepan, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the onion and break it apart with a spatula; and, add garlic, carrot, salt, pepper, whole lemon quarter and stir briefly. Cover and cook, stirring once or twice, until the onions are softened and garlic is fragrant, about 4 minutes.
3. Uncover, add the white beans and chicken or vegetable broth. Increase the heat to medium-high and bring to a simmer. Adjust the heat to medium, re-cover, and cook, stirring occasionally, until the carrots are tender when pierced with a fork and soft enough to purée, about 8-10 minutes. Add the kale leaves, cover, and cook for another 3 minutes longer. Remove from the heat, stir in the cream cheese (or sour cream), and set aside to cool for 10 minutes.
4. Working in batches, blend the soup on speed 3 to a smooth purée. Serve immediately, or cool and refrigerate in a covered container. (The soup will keep for up to 3 days. If the soup is too thick when re-warmed, add a little water or broth to thin it.)