Purple Cabbage And Sunbutter Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons light olive oil
• 1 1/2 teaspoons curry paste
• 1 medium red onion, peeled, diced
• 4 -5 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 1/2 head purple cabbage, shredded
• 1 cup roasted green chili
• 3 cups light vegetable broth
• 1/2 cup sunflower seed butter (aka sunbutter)
• 1 (14 ounce) can light coconut milk
• 1/4-1/2 teaspoon crushed red pepper flakes, to taste
• 2 -3 tablespoons chopped fresh cilantro
• 1 fresh lime, juice of
• 1 tablespoon agave nectar, if it needs it
• sea salt and black pepper, to taste
• chopped fresh cilantro

Recipe

• 1 heat the olive oil in large soup pot. add the curry paste and stir for a minute to infuse the oil with spice. add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
• 2 stir and cook the veggies for 5 -7 minutes, until softened.
• 3 add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
• 4 bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
• 5 stir in the lime juice and taste test for seasoning adjustments. add a little agave or organic brown sugar, if needed, to balance the heat. season with sea salt and ground pepper, to taste. taste again. warm through.
• 6 serve piping hot with a sprinkle of chopped cilantro.