Gluten Free Vegetarian Light Curry Soup

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Average Rating: 5 | Rated By: 2 users

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

Ingredients

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

  • Heat coconut oil in a large soup pot over medium-low heat. Add onions and cook for soft 5 minutes. Stir in garlic, ginger and curry powder until fragrant
  • Add tomatoes and cook while stirring for 2 minutes
  • Add remaining ingredients except for cilantro. Cover and cook over low heat for 30 minutes
  • Stir in cilantro just before serving
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