Ingredients:
- 2 T. Coconut oil
- 1 each Onion, chopped
- 2 cups Celery, chopped
- 2 cups Carrots, chopped
- 1 each Butternut squash, cubed
- 2 cups Cabbage, shredded
- 8 oz. Sherry
- 1 T. Yellow curry (add more if desired)
- 1 each Apple, diced
- 1/2 cup Golden raisins
- 1/2 cup Dried cranberries
- 1/2 cup Apricots, diced
- 4 oz. Honey
- 32 oz. Vegetable stock
- 1 can Coconut milk, full fat
- 2 T. Cornstarch
- 2 T. Water
- to taste Kosher salt
Procedures:
- Heat the coconut oil in a large stock pot. Add the onions, carrots, celery, butternut
squash and stir until softened. - Add the cabbage and continue to stir. Deglaze the stock pot with the sherry and reduce till most of the liquid is gone.
- Add the curry, apples, cranberries, raisins, apricots & honey, continue to stir. Add the vegetable stock and coconut milk, continue to heat.
- Mix the cornstarch with water to create a slurry (separate bowl). Use the slurry to thicken to soup by adding it to the pot. Stir well. Enjoy!
Time and nutrition:
Total Time | 60 minutes
Duration | 3-5 days
Serving Size: 10 oz.
Nutrition: This soup marries both British and Indian flavors. There are numerous versions of this soup. Feel free to add more yellow curry, garlic, cooked chicken thighs or ground cumin.