Vegetable Curry Soup

Ingredients

Instructions

1. 1

   Heat 3 tablespoons oil in soup pot. Add 1 chopped onion, cook 5 minutes. Add 4 minced garlic cloves, 1 tablespoon grated ginger, cook 1 minute.

2. 2

   Add 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon red chili, 1 teaspoon salt. Cook 1 minute to bloom.

3. 3

   Add 4 cups chopped vegetables (carrots, sweet potato, bell pepper, cauliflower).

4. 4

   Pour in 4 cups vegetable stock and 1 can (14 oz) coconut milk. Bring to simmer.

5. 5

   Cook 25 minutes until vegetables are tender. Add 1 cup of chickpeas or lentils for protein.

6. 6

   Stir in juice of 1 lime, ¼ cup chopped cilantro, 2 cups baby spinach (wilts). Serve with naan or rice.