VEGETABLE COCONUT CURRY SOUP (VEGAN, PALEO)

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INGREDIENTS

– coconut oil – yellow onion – baby peppers – carrots Get Recipe

Heat the coconut oil in a large stock pot (I use my Dutch Oven) over medium-high heat.

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Add the yellow onion and sauté, stirring occasionally, until translucent, about 8 minutes.

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Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cook, stirring occasionally, until very fragrant, about 5 minutes.

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Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.

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Pour in the coconut milk, vegetable broth, lime juice, and pure maple syrup.

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