Purple Cabbage and Sunbutter Soup

Posting this to save it- have not made it yet (but will soon!). From Karina's Kitchen _http://glutenfreegoddess.blogspot.com/2008/03/purple-cabbage-sunbutter-soup.html Looks tasty! I bet you can sub out the sunbutter for peanut butter (I'm going to).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons light olive oil
• 1 1⁄2 teaspoons curry paste
• 1  medium red onion, peeled, diced
• 4 -5  garlic cloves, minced
• 1  large sweet potato, peeled and diced
• 1⁄2 head purple cabbage, shredded
• 1  cup  roasted green chili
• 3  cups  light vegetable broth
• 1⁄2 cup  sunflower seed butter (aka Sunbutter)
• 1 (14 ounce) can light coconut milk
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes, to taste
• 2 -3  tablespoons  chopped fresh cilantro
• 1  fresh lime, juice of
• 1  tablespoon  agave nectar, if it needs it
•  sea  salt and black pepper, to taste
•  chopped fresh cilantro

Directions

1. Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
2. Stir and cook the veggies for 5 -7 minutes, until softened.
3. Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
4. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
5. Stir in the lime juice and taste test for seasoning adjustments. Add a little agave or organic brown sugar, if needed, to balance the heat. Season with sea salt and ground pepper, to taste. Taste again. Warm through.
6. Serve piping hot with a sprinkle of chopped cilantro.