Gluten Free Vegetarian Light Curry Soup

This is a naturally gluten free veggie forward recipe with remarkable flavour. Herbs, spices and fresh vegetables simmered in a delicate coconut broth give this vegetarian curry soup delicious Indian flavour.


1 Tbsp. coconut oil
1 medium onion, chopped
2 garlic cloves, chopped
1 Tbsp. minced ginger
1 Tbsp. organic gluten-free curry powder
1 large organic tomato, diced
4 cups gluten free vegetable stock or (chicken if not vegetarian)
1 13 oz. can coconut milk
2 organic carrots, diced
2 cups organic green cabbage cut to bite size pieces
1 small sweet potato or yam cut to bite size
2 cups organic cauliflower florets
1 13 oz. can organic chickpeas drain and rinse well
1 Tbsp. fresh lime juice
Sea salt to taste
1 bunch organic cilantro, roughly chopped.


Heat coconut oil over medium heat in a large soup pot. Add onions and sauté until soft about 3 – 5 minutes. Then stir in garlic, ginger and curry powder until fragrant
Add tomatoes and cook while stirring for 3 minutes
Add balance of ingredients except for cilantro. Reduce heat to low, cover and cook for 30 minutes. If you like spicy, add cayenne pepper to taste
Stir in cilantro just before serving

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