Vegetarian Vegan Garden Vegetable and Curry Soup - carrots

Ingredients

• 12 oz Carrots, shredded or diced
• 1 head small, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too)
• 5 stick Celery
• 2 small, Turnip
• 2 head Broccoli, trimmed of stems
• 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
• 3 small, Onion
• 3 Leeks, trimmed of most of the green
• 1 bunch Cilantro (one)
• 2 medium, Potatoes
• 1 can corn, sweet, gold, drained
• 1 bunch basil (two)
• 6 oz Mushrooms, Shiitake
• 6 oz Mushrooms, baby Bella
• 10 clove Garlic, peeled, smashed
• 6 oz curry paste (to taste, whatever color you want)
• 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
• 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
• 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
• 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
• 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
• 1 bunch cilantro (same as basil, add while cooking, or just garnish)
• 2 tsp Coriander (as needed really, to taste)
• 2 tsp ground cumin (again, as needed, to taste)
• 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
• 1 tsp white pepper
• 1 tsp cracked, Red Pepper
• 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
• 5 cup Kale, chopped
• 5 cup Spinach