1lb baby bok choy
1lb red skin potatoes
1 red pepper
1 can coconut milk
2 cups vegetable stock or water
1/2 medium onion (diced)
3 cloves of garlic (minced)
1 lime (juiced)
1/2 inch fresh ginger (grated)
1 Tbsp coconut oil
2 Tbsp Tamari or soy sauce
1/2 tsp curry powder
1/2 Tbsp coconut sugar, sugar or agave
Cilantro for garnish
In a medium pot, heat coconut oil on medium heat.
Add the onions, garlic and ginger to the pot and saute for about 3 minutes or until the onions become translucent, stirring occasionally .
Cube the potatoes into small bite size pieces and add to the pot along with the 2 cups of stock/water , turn to medium high heat. Continue to cook covered for 5 minutes.
Slice peppers and mushrooms and chop bok choy , add to the pot with all remaining ingredients, except cilantro.
Turn heat down to simmer and continue to cook until potatoes are tender.
Once soup is done garnish with chopped cilantro and a lime wedge and enjoy!