Because I blend this soup after cooking, I don’t do much chopping, dicing, peeling, etc. I only cut up the veggies in big ol’ chunks. Then, after cooking, I let the blender do the work.
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3
T
olive oil
-
2-3
t
green or red curry paste
to taste
-
½ to 1
t
cumin
-
¼
t
cayenne pepper
-
1
medium sweet or yellow onion
chopped small
-
4-5
cloves
garlic
chopped
-
2
med carrots
diced
-
1
c
cauliflower florets
chopped
-
2
large granny smith apples
cored and diced
-
1
med sweet potato
peeled and diced
-
2
heaping cups thinly shredded cabbage
-
1
q veggie broth
-
1 14
oz
can fire roasted tomatoes with juice
-
2
c
cooked chickpeas
-
Sea salt
to taste
-
1 14
oz.
can coconut milk
-
Juice of one lime
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Heat olive oil over medium heat in a soup kettle. Add curry, cumin, cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potatoes and cabbage, and sauté until softened, 7-10 minutes.
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Stir in broth, tomatoes, and chickpeas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until veggies are tender about 20-30 minutes.
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Add coconut milk and lime juice. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil.