Vegetable Curry Soup
Serves 4
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  1. 1/2 onion, sliced
  2. 3 cloves garlic, minced
  3. 1 cups broccoli florets chopped in small peices
  4. 1 carrot, chopped finely
  5. 1/2 cup sliced mushrooms
  6. 1 Tbsp. olive oil
  7. 1- 12-oz. can coconut milk
  8. 1 cup organic or homemade vegetable broth (the cleanse broth is fine)
  9. Juice from 1/2 lime
  10. 1 tsp salt (sea salt or Himalayan salt is always best)
  11. 2 tsp Madras curry powder
  12. Fresh cilantro, chopped, to taste
  1. In a large pot, heat the olive oil and add the onions and broccoli over medium heat. Sauté for a few minutes, just until the onions are soft. Add the minced garlic, carrot, mushrooms, and cook for an additional few minute minutes. Add the curry powder and stir to coat the vegetables with it.
  2. Add the coconut milk and broth to the pan and stir well to combine. Add the salt, then let the mixture slowly simmer for about 5 minutes, being careful not to let the soup boil. Add the lime juice. Remove from heat and serve the soup with chopped fresh cilantro.
Michele Gelman Wellness