- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 4 cups vegetable broth
- 2 cups diced potatoes
- 4 cups fresh spinach, chopped
- 1 cup coconut milk
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 5 minutes.
- Add curry powder, stirring to combine. Cook for an additional minute.
- Add vegetable broth, potatoes and spinach. Bring to a boil then reduce heat to low and simmer for 10-15 minutes or until potatoes are tender.
- Stir in coconut milk and cook for an additional 5 minutes.
- Serve hot.
vegan
curried
spinach soup
soup
curry powder