“Posting this to save it- have not made it yet (but will soon!). From Karina's Kitchen _http://glutenfreegoddess.blogspot.com/2008/03/purple-cabbage-sunbutter-soup.html Looks tasty! I bet you can sub out the sunbutter for peanut butter (I'm going to).”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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