2 Russet Potatoes, cubed
1 zucchini, cubed
1 head of cauliflower, chopped
2 carrots, peeled, cubed
1 red bell pepper, chopped

Handful of Spinach
1 Yellow Onion
2 cloves of garlic
2 inches of ginger
Crushed red pepper flakes
1 tablespoon of curry powder

Olive Oil or organic butter
5 cups of vegetable stock 
1 can of whole coconut milk
Chopped Scallions for Garnish
Sea salt

In large soup pot filled with water, boil potatoes. Drain when soft and set aside. In medium soup pot or dutch oven, add olive oil or pat of butter. Add diced onion and garlic to pot. When garlic and onion are tender, lower heat. Add vegetables, curry powder and stock to the pot. Bring to boil, then lower heat for simmer. Simmer until vegetables are tender, about 20 minutes. Add cubed potato, sea salt to taste and red pepper flakes, cover pot with lid and continue to simmer for 10 minutes. Turn off heat and add coconut milk. Stir until well mixed and creamy. Serve hot with scallion as garnish.