Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp mild curry powder
  • 2 medium carrots, sliced into rounds
  • 1 cup cauliflower florets
  • 1 red bell pepper, chopped
  • 2 cups fresh baby spinach
  • 4 cups vegetable broth, low sodium
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent and smelling sweet (about 3-4 minutes).
  2. Stir in the minced garlic, grated ginger, and curry powder. Cook for 60 seconds until the aroma fills the room. Note: Don't let the garlic brown, or it will turn bitter.
  3. Toss in the sliced carrots, cauliflower florets, and chopped bell pepper. Stir for 2 minutes until the vegetables are glossy and coated in spiced oil.
  4. Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 8-10 minutes until the carrots can be easily pierced with a fork.
  5. Carefully stir in the full fat coconut milk and salt. Heat through for 2-3 minutes on low heat. Note: Ensure it does not reach a rolling boil, or the coconut milk might separate.
  6. Fold in the baby spinach and cook just until the leaves wilt (about 30 seconds).
  7. Remove the pot from the heat immediately. Stir in the fresh lime juice and chopped cilantro.
  8. Taste the broth. If it feels too flat, add another squeeze of lime or a pinch of salt to make the flavors pop.