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A comforting, warming concoction of a soup with multiple superstar anti-inflammatory ingredients.

Curry Vegetable Noodle Soup serves 4


1/4 cup vegetable broth or water for sautéing

1 medium yellow onion, diced

5 garlic cloves, minced

2 carrots, diced

2 celery ribs, diced

1 red bell pepper, diced

1 tbsp ginger root, finely grated

1 tbsp turmeric root, finely grated

1 tsp curry powder

1/4 tsp cayenne pepper

6 cups vegetable broth

1 13.5 ounce can light coconut milk

2 large kale leaves, chopped or torn

Juice from 1/2 a medium lime

1/4 cup cilantro, chopped

6 ounces brown rice noodles

Salt and freshly cracked black pepper to taste

1. In a large soup pot add the vegetable broth/water and heat. Once hot add in the onion and garlic and sauté for 3 minutes. Then add in the carrots, celery, bell pepper, ginger, turmeric, curry, and cayenne pepper, sautéing 3 minutes more.

2. Add in the vegetable broth and light coconut milk. Bring to a boil then reduce to a simmer and cook for 10 minutes or until the veggies are tender but not mushy.

3. Meanwhile cook your rice noodles according to package directions. Drain and set aside.

4. Once the vegetables are tender in the soup pot, turn off the heat and add in the kale, cilantro, lime juice, and salt to taste. Stir to combine, then place a lid on to allow flavors to intensify for 5 to 10 minutes.

5. Assemble soup bowls with rice noodles, the soup, and garnish with extra cilantro and lime as desired.

Watch the video version here:

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