Purple Cabbage And Sunbutter Soup - cooking recipe

Ingredients

2 tablespoons light olive oil
1 1/2 teaspoons curry paste
1 medium red onion, peeled, diced
4 -5 garlic cloves, minced
1 large sweet potato, peeled and diced
1/2 head purple cabbage, shredded
1 cup roasted green chili
3 cups light vegetable broth
1/2 cup sunflower seed butter (aka Sunbutter)
1 (14 ounce) can light coconut milk
1/4 - 1/2 teaspoon crushed red pepper flakes, to taste
2 -3 tablespoons chopped fresh cilantro
1 fresh lime, juice of
1 tablespoon agave nectar, if it needs it
sea salt and black pepper, to taste
chopped fresh cilantro

Preparation

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.
Stir and cook the veggies for 5 -7 minutes, until softened.
Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
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.
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.
Serve piping hot with a sprinkle of chopped cilantro.