SEMI-VEGETARIAN MULTIGATAWNY

3 T. extra virgin olive oil
1 1/2-2 t. gluten-free curry powder or paste [optional]
1/2 t. cumin
1/2 t. cayenne pepper, or more, to taste
1 medium sweet onion, peeled, diced
4 cloves garlic, minced
3 big carrots, peeled and diced
2 c. cauliflower florets, chopped
2 Granny Smith apples, peeled, cored and diced
2 medium sweet potatoes, peeled and diced
2 c. thinly shredded cabbage
1 quart chicken broth
1 14-oz. can diced fire roasted tomatoes with juice
1 14-oz. can chick peas, drained
sea salt, to taste
1 14-oz. can lite coconut milk, stirred
Juice from 1 lime
1 t. splenda

1. Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.

2. Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes. Add the coconut milk, lime juice and splenda. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

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With a few adaptations, credit again goes to Karina at [Gluten-Free] Goddess