Ingredients

• 4 cups chicken broth or 4 cups chicken stock
• 1 teaspoon Thai red curry paste
• 2 tablespoons brown sugar
• 1 teaspoon fresh grated ginger
• 1/2 lime, juice of
• 1/2 onion, chopped
• 5 stalks celery, chopped
• 1 tablespoon butter
• 8 carrots, peeled and sliced
• 1/2 small head of cabbage, diced
• 1 (15 ounce) can red kidney beans, rinsed and drained

Instructions

1. Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).

2. Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.

3. Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.