Vegetable Curry (Gluten Free/Dairy Free)

This nourishing vegetable soup is one of our family favorites. With the sweetness of the carrots and the flavor of curry and coconut, we never have any leftovers. I have made this with and without the Cannellini beans. I wasn't sure how I would like them, but it actually really tastes great and adds a good amount of protein to the dish. I like to serve this with basmati rice.

What you will need:

1 cup of organic Onion(diced)

3 cups of organic Carrots (sliced)

1-2 stalks of organic Celery(chopped)

2 organic Tomatoes(diced)

2-3 cloves of organic Garlic(minced)

1 tablespoon of organic Vegetable Broth or Olive Oil for sauteeing the vegetables

1 tsp of Sea Salt

1.5 tbsp organic Curry Powder(taste and adjust)

For Adding to the Soup-:

4 cups organic Vegetable Broth

1 can of organic Cannellini Beans

1 can of full fat organic Coconut Cream

For Later

2 cups organic Spinach

Saute all vegetables in vegetable broth or Olive Oil, except spinach on medium heat.

Once veggies are soft, add vegetable broth, Coconut cream, Cannellini beans, salt and curry powder.

Simmer for around 20 minutes and add spinach to wilt. Serve with basmati rice. Enjoy!