Vegetable Curry Soup

• 2 tablespoons olive oil
• 1 small onion
• 3 garlic cloves
• 2 tablespoons chopped fresh gingerroot
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 3 tablespoons hot madras curry
• 1 teaspoon coriander
• 4 cups vegetable broth
• 4 cups water
• 4 carrots
• 12 small head cabbage
• 12 small head cauliflower
• 1 12 cups coconut milk
• 12 lb sugar snap pea
• 14 cup fresh cilantro
• salt and pepper

1. Saute onions, garlic and ginger root in oil about 5 minutes.
2. Add turmeric, cumin, curry, coriander, broth and water and bring to a boil.
3. Reduce heat to low, add carrots, cabbage, cauliflower, cilantro and coconut milk and let vegetables cook down about 30 minutes or until tender.
4. At the last 5 minutes of cooking add sugar snap peas.
5. Salt and pepper to taste.

olive oil, onion, garlic, fresh gingerroot, turmeric, cumin, curry, coriander, vegetable broth, water, carrots, cabbage, cauliflower, coconut milk, sugar snap pea, fresh cilantro, salt

Taken from www.food.com/recipe/vegetable-curry-soup-304926 (may not work)