This satisfying warm soup is delicious. I love the idea of not wasting the leftover vegetables from the Vegetable Broth recipe and using them for a healthy curry soup.
These two recipes make me feel like Autumn has arrived.
Yield 6 servings
1 cup vegetable broth
All the leftover vegetables saved from making the broth
1 - 13.5.oz can of coconut milk
2 tsp yellow curry powder
Salt and pepper
1 apple, cubed for garnish
Add 1 cup of the homemade vegetable broth, the leftover vegetables from the broth, coconut milk, and curry powder to a stockpot. Simmer until heated through.
Use an immersion blender to puree the soup until it has a creamy texture. Season with salt and pepper to taste.
Ladle the soup into bowls and top with apples
Just Salt It, and enjoy!
* Inspiration for this recipe is from the book Medical Medium Liver Rescue.