This satisfying warm soup is delicious. I love the idea of not wasting the leftover vegetables from the Vegetable Broth recipe and using them for a healthy curry soup. 

These two recipes make me feel like Autumn has arrived. 

 

Yield 6 servings

 

1 cup vegetable broth 

All the leftover vegetables saved from making the broth 

1 - 13.5.oz can of coconut milk

2 tsp yellow curry powder 

Salt and pepper 

1 apple, cubed for garnish

 

Add 1 cup of the homemade vegetable broth, the leftover vegetables from the broth, coconut milk, and curry powder to a stockpot. Simmer until heated through. 

 

Use an immersion blender to puree the soup until it has a creamy texture. Season with salt and pepper to taste. 

 

Ladle the soup into bowls and top with apples

 

Just Salt It, and enjoy!

 

* Inspiration for this recipe is from the book Medical Medium Liver Rescue.