Lemon Hummus Soup with Kale

Remove 2 teaspoons zest and squeeze ½ cup juice from lemons; reserve zest for serving. In a 6-quart Dutch oven combine lemon juice and the next seven ingredients (through salt). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 2. Using an immersion blender, blend soup until partially blended but still with large chunks. (Or transfer 2 cups soup to a regular blender; cover and blend until very smooth. Return to Dutch oven.) 3. Stir in kale and maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kale is wilted. Top servings with lemon zest.