Photo: Coconut Curry Soup

Coconut Curry Soup

Yield: 
6 Servings

Updated: Wed, 02/21/2018 - 10:42pm

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!