I went to a local organic grocery store and had the most delicious vegetable curry soup. I thought, "I need to get the recipe!" but figured that they probably wouldn't give it to me. Then I realized that I could make it myself. This soup has lots of vegetables and the trick of getting my husband and kids to eat them is to cut the veggies up really small.
4 T coconut oil
5 T Flour
4 tsp madras curry
2 cloves garlic, minced
1 carrot, grated
1 zucchini, pealed and grated
1 turnip, pealed and grated
5 cups chicken stock*
4 red potatoes, chopped
1 small head of cauliflower, chopped very small
1 15 oz can coconut milk
2 tsp lemon juice
Heat oil in a large saucepan over medium low heat. Add flour and brown. Add garlic and curry and stir to combine. Add carrot, zucchini, and turnip and stir to coat. Add the stock, potatoes, and cauliflower. Increase heat and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until veggies are cooked through. Add coconut milk and lemon juice, stirring until heated through. Do not boil. Serve immediately. **
*If I don't have fresh stock available, I use Better Than Bullion
** You can make the soup before hand, but wait to add the coconut milk and lemon juice until just before you serve it.
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| shred carrots, zucchini, and turnip |
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| stir to coat |
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| chop cauliflower very small |
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| serve immediately |
