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.