Coconut Milk Vegetable Soup

The good flavors in this soup
blend together so wonderfully.
Adding the touch of cinnamon
at the end makes this amazing.
I'm making this again for sure
adding in some fresh shrimp.

Ingredients:
2 tablespoons olive oil
1 carrot, peeled and sliced
2 celery stalks, sliced
1 small onion, peeled and diced
2 cups water
2 cups shredded cabbage
2 beets, baked and diced
1 white potato, baked and diced
1 sweet potato, baked and diced
2 garlic cloves, peeled and minced
28 ounces chicken broth
14 ounces coconut milk
2 tablespoons apple cider vinegar
2 tablespoons pickled ginger
15 ounces pigeon peas, drained
1/8 teaspoon cinnamon
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper

Directions:
Place oil in a large soup pot,
add carrots, onion and celery.
Heat over high heat 3 minutes.
Add in water and cabbage, stir.
Bring to a boil and add in
bets potatoes and garlic.
Then add chicken broth,
coconut milk and vinegar.
Lower heat to a simmer for
about 30 minutes, do not boil.
Add in green pigeon peas.
Add pickled ginger and cinnamon,
season with salt and pepper.
Let simmer 1 hour very low heat.