Coconut Curry Soup

This delicious recipe combines the benefits of ginger, turmeric, kale, coconut and cauliflower for a healthy, warming soup.

 2 tbsp Extra-virgin Coconut Oil
 ½ cup Chopped Onion
 1 Clove of Garlic, minced
 1 tbsp Fresh Grated Ginger
 2 oz cans of Full-Fat Coconut Milk
 1 cup Chopped Cauliflower
 1 cup Chopped Kale Leaves
 1 tbsp Curry Powder
 1 tsp Turmeric Powder
 ½ tsp Pink Sea Salt
 2 tbsp Chopped Fresh Cilantro Leaves, for garnish

1

In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.

2

Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.

3

Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using.

4

Ladle the soup into bowls and garnish with the cilantro. Serve immediately.

Notes:
5

Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.