Vegetable Curry Soup (Paleo and Whole 30 friendly)



1 tbsp EVOO
1/2 large white onion, diced
1 large garlic clove
1 large carrot, chopped
1/4 cup red bell pepper, chopped
1/4 cup orange bell pepper, chopped
3/4 cup yellow and green beans
1 large can of organic diced tomatoes (28 oz/796 ml)
2 cups of water
4 tbsp canned coconut milk
1 large bay leaf
3-4 tbsp curry powder
1 tbsp oregano
1/2 tsp ground ginger
1/2 tsp cayenne pepper
Sea salt and pepper to taste


-Heat 1 tbsp of EVOO on low-med heat and add the white onion, garlic, and carrots. Sauté for a couple mins
-Add all other veggies, and a splash of water if necessary, to prevent sticking. Sauté for another couples minutes.
-Add can of diced tomatoes, with liquid. Also add water, coconut milk, bay leaf and all spices/herbs.
-Bring to a boil and turn heat down to low. Let simmer for ~30 mins, or until vegetables are tender.


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