Coconut Curry Soup

Ingredients

• 1½ Tablespoons coconut oil
• 1 cup diced onion
• 1 Tablespoon finely grated ginger
• 2 cloves garlic, minced
• 4 teaspoons curry powder
• 2 cans coconut milk
• 1½ cups vegetable broth
• 1 teaspoon salt
• 2 cups cauliflower florets
• 2 cups cubed red potatoes
• 1 cup carrots, cut into half-rounds
• 2 cups shredded purple cabbage

Instructions

1. Heat coconut oil in a saucepan over medium-high heat.
2. Sauté onion, ginger and garlic for a few minutes.
3. Add curry powder and sauté for another minute.
4. Stir in coconut milk, vegetable broth and salt.
5. Add vegetables and mix well.
6. Cover with a lid and reduce heat to medium-low.
7. Add cabbage after 20 minutes of cooking and continue to cook for another 10-15 minutes or until veggies are tender. Serve hot and enjoy!

Yields 6 Servings

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