Mulligatawny (AIP, Paleo, Vegan-Friendly)

A delicious and veggie-packed AIP + Paleo curry stew, with vegan-friendly options. Mulligatawny with carrots, sweet potatoes, cabbage, apples, and more! Includes a recipe for a flavorful nightshade and seed-free curry blend

Main Ingredients
1 tbsp avocado oil
4 cloves garlic minced
1 inch fresh ginger grated
2 tsp curry powder (for AIP blend see below)
1 tsp turmeric
1 onion diced
1/2 head cauliflower chopped
2 apples diced
1 sweet potato diced
1/2 head cabbage shredded
1 quart bone broth, veggie broth, or filtered water
sea salt and black pepper to taste
1 cup coconut milk
1 lime juiced
lime, cilantro, scallions, avocado to garnish
optional cooked shredded chicken, quinoa, or rice (if tolerated)
AIP Curry Blend Ingredients (combine and store in an airtight container)
1 tbsp turmeric
1 tbsp cilantro
2 tsp ginger
2 tsp garlic
1 tsp cinnamon
1/2 tsp fenugreek
1/4 tsp cloves
1/4 tsp mace

Heat the avocado oil over medium high heat in a stock pot. Add the onion, garlic, ginger, curry, and turmeric and sauté for one minute, stirring. Add the remaining vegetables and cook for about 12 minutes, stirring regularly.
Add the bone broth, and salt and pepper to taste. Bring to a boil and reduce heat, cover and simmer the soup until vegetables are tender, about 20-25 minutes.
Add the coconut milk and lime juice. Adjust all seasonings, if necessary. Allow to heat through.