Vegetable Curry Soup

INGREDIENTS

• 2 garlic cloves, minced

• 1 carrot, peeled, grated

• 1 red bell pepper, chopped

• 1 tbsp coconut oil

• 1 medium onion, diced

• 1.5 tbsp ginger, minced

• 1 large zucchini, chopped

• 1 tbsp (or to taste) curry powder**

• 2 cups vegetable (or chicken) broth*

• 1 tomato, chopped

• 1/3 cup your fav plant-based cream (or regular cream)*

SIDE NOTES

*Swap vegetable broth for chicken broth and plant-based cream with regular cream if you’re not looking for a full plant-based experience.

** My go-to curry powder is Simple Organic Foods, which most stories have in the spice section!

DIRECTIONS

1. In a large pot, heat oil and saute the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.

2. Add the peeled and grated carrot and saute for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well.

3. Pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.

4. Once vegetables are cooked, remove from heat and blend using a hand blender. Add in cream, season for taste, mix well & serve.

SERVE WITH

I serve this with a simple Arugula Salad with shaved carrots dressed with ginger juice, and extra virgin olive oil. You can find clean organic ginger juice in the produce section at most health food stores.