Coconut Curry Vegetable Soup (Vegan!)

Ingredients

• 1 small yellow onion
• 2 medium carrots
• 3-4 cloves garlic
• 2 tsp. ginger, freshly grated
• 3 cups vegetable broth
• 13.5 oz. can coconut milk (regular, unsweetened)
• 8 oz. cauliflower florets*
• 6 oz. gold potato
• 1 1/2 cups sweet peas
• 1 1/3 Tbsp. curry powder
• 1-2 cups fresh baby spinach (optional)
• Fresh cilantro, cooked rice, naan, pita bread

Instructions

1. 1

   Dice onion and carrots. Mince garlic and grate ginger, then set aside.

2. 2

   In a large pot, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice potato and cut cauliflower into small florets.

4. 4

   When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté for 1 minute.

5. 5

   Then add the vegetable broth, coconut milk, cauliflower, potato, and peas.

6. 6

   Bring to a light boil. Then reduce heat, cover, and simmer for 15-20 minutes.

7. 7

   Stir in spinach (if using) during the last few minutes of cook time.

8. 8

   Salt and pepper to taste. Then garnish with chopped fresh cilantro, and serve with rice or naan/pita bread if desired.