Categories: soup

Ingredients

• 2 tablespoons light olive oil
• 5-6 cloves fresh garlic, minced
• 1 red onion, diced
• 2-3 teaspoons gluten-free red curry paste, to taste
• 1 teaspoon ground ginger
• 2 stalks of celery, chopped
• 1/2 head white or purple cabbage, shredded
• 2 large carrots, peeled, sliced or chopped
• 1 large sweet or gold potato, diced
• 2 apples, peeled and chopped
• 3-6 tomatoes, diced
• 1/4 cup golden raisins
• 1 14-oz. can chick peas, rinsed and drained well
• 3 cups vegan broth, more if needed
• To add in later:
• 1 cup coconut milk, more if needed
• A drizzle of raw organic agave, to taste
• Sea salt and black pepper, to taste
• A squeeze of fresh lime
• Chopped fresh cilantro, to taste

Directions

1. Heat the oil; start with onions and garlic. After five minutes add the rest of the ingredients in the first section. Cover and slow simmer.

2. When veggies are tender, add in the “later” ingredients; stir and warm through. It should be done in about 45 minutes or so.

Email to a friend | Print this recipe | Back