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. ---------------------------------------------------------------------------
Nutrition
Ingredients
