Fertilehealthy

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Vegan Mulligawtawny

- 3 Tbsp coconut oil
- 2 tsp curry powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 1 medium onion, peeled and diced
- 5 cloves garlic, crushed
- 2 carrots, peeled and diced
- 1 cup cauliflower florets, chopped
- 2 large Granny Smith apples, peeled, cored and diced
- 1 medium sweet potato, peeled and diced
- 2 cups thinly shredded cabbage
- 1 liter (1 quart) vegetable stock
- 1 can chopped tomatoes
- 1 can chick peas, drained
- salt to taste
- 1 can coconut milk
- juice from 1 lemon
- 1-2 tsp honey or agave nectar

Heat the coconut oil over medium high heat in a stock pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.

Stir in the stock, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20-30 minutes.

Add the coconut milk, lemon juice and honey. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.