Ideal for EatingEating ethically while eating great!

I'm calling this Cream of I've-Got-to-Use-These-Veggies-Before-I-Go-to-the-Store-Tomorrow Soup. I was going to make a coconut-curry-carrot soup, but then I noticed that I still had a quarter head of cabbage and half a bunch of white asparagus. And I've got to go to the store tomorrow. So I needed to use up these veggies now. Plus my husband is out of town, my daughters don't really like cabbage, and none of the kids loves asparagus yet, so I thought this would be an easy way of sneaking those green veggies into the kids' diets -- at least for today.

The soup turned out nice. I really like the melon color it acquired, as the cabbage and asparagus toned down the orange of the carrots. If I had used green asparagus, I think the soup would have ended up sort of gray -- not what anyone wants to be eating, ya know!?!

Curried cream of carrot (with asparagus and cabbage) soup -- prep time: 40-45 min., makes 6 large servings

Ingredients

3 tablespoons olive oil

1 onion, diced

1/4 head green cabbage, sliced

2 pounds carrots, chopped

1/2 bunch white asparagus

4 cloves garlic, minced

4 cups vegetable broth

2 teaspoons red curry powder

1 can coconut milk

Directions

In a large soup pot, sauté onions and cabbage in olive for a few minutes.

Add to pot carrots, asparagus, garlic, broth and curry. Bring to a boil. Cover and simmer on low for about 20-25 minutes -- until veggies are soft.

Add coconut milk to pot and stir well. Blend in small batches. Leave it as chunky or as smooth as you like. I like some small bites in my soup.

Add salt and pepper to taste. Serve warm.

Enjoy!