Serving size ~1 ½ cups
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoons fresh ginger, grated
- 1 tablespoons turmeric
- 2 medium carrots, diced
- 1 pound sweet potatoes, peeled and diced
- 1 pound cauliflower, chopped
- 1 medium tomato, chopped
- 1 cup green peas
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups low-sodium vegetable stock
- 1 cup light coconut milk
Heat the olive oil in a large stockpot over medium-high heat. Add onion, garlic, ginger, and turmeric. Cook until onions are soft, stirring occasionally.
Add the carrots and sweet potatoes and continue cooking until beginning to soften. Add the cauliflower, tomato, peas, salt, pepper, and vegetable stock. Bring to a simmer, then cover and cook until vegetables are tender.
Stir in coconut milk and heat through.