4 cups filtered water
1/2 of an onion, chopped
4 cloves garlic, peeled and chopped
1 to 2 teaspoons Celtic Sea salt
1/2 teaspoon black pepper (if desired)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can organic diced tomatoes
2 cups carrots, peeled and chopped
3 cups cauliflower, cut into bite sized pieces
1/2 box of red lentil pasta
1 can full fat coconut milk
In a large kettle over medium low heat combine water, onion, garlic, onion and garlic powder, salt, pepper, tomatoes, and carrots. Simmer until the carrots are soft. Add the cauliflower and the pasta and cook until the pasta is to your liking (you can add a little more water if necessary). Don’t worry that there isn’t much liquid, you will add the coconut milk and that will create a nice broth. Turn off the heat. Add the coconut milk and stir to combine. If you would like it a little bit thicker add a few spoonfuls of pumpkin puree. Enjoy!
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