From Issue 17::MYTH. Recipe by Sarah Davidson, photo by Demetria Provatas. Curried Purple Cabbage and Sweet Potato Soup Serves 3 to 4 Ingredients: 2 tablespoons coconut oil 2 celery stalks, chopped 1 cup chopped onion 1 medium-to-large head of purple cabbage, chopped 5 to 6 garlic cloves 2 cups chopped sweet potato One 14-ounce can coconut milk 2 cups vegetable broth 2 teaspoons curry powder 1 teaspoon dried thyme 1 teaspoon cayenne (optional) Instructions: Heat a large pot over medium-high heat.