Ingredients:
2 tablespoons Coconut oil
3 Shallots, thinly sliced
2 ribs Celery thinly sliced
1 large Carrot, small dice
1 cup Cauliflower florets
3-4 cloves Garlic minced
1 tablespoon fresh Ginger, grated
1/4 cup Cilantro, roughly chopped, plus more for garnish
1 tablespoon Curry Powder
1/2 teaspoon Turmeric
1/2 teaspoon Ground Coriander
2 teaspoons Kosher Salt
1/4 teaspoon Ground Black Pepper
4 cups low sodium Vegetable Broth
1/2 Peas, frozen or fresh
1 tablespoon Lime juice
1 tablespoon Sherry Vinegar
Directions:
In a heavy bottom pot, heat coconut oil over medium heat. Add shallots, celery, and carrot, sauté for 4-5 minutes until softened. Add the cauliflower, minced garlic, ginger, cilantro, curry powder, turmeric, coriander, salt, and pepper. Sauté for 3-4 minutes. Add vegetable broth to the pot and bring to a simmer. Simmer for 8-10 minutes until all the veggies are fork tender. During the last 4 minutes of cooking, add the peas to the soup. Remove the soup from the heat and stir in the lime juice and sherry vinegar. Garnish with cilantro if desired.
*For a heartier soup, add 1 cup cooked Quinoa when adding the peas.
Photographed by Alli Shepherd.
