Step 1

Heat oil in a large Dutch oven or stock pot on medium heat

Step 2

Add onion, celery, garlic, cardamom, salt, pepper, and cloves. Cook until vegetables are tender, but not browned.

Step 3

Add vegetable broth, coconut milk, (reserving some of the cream for topping, if desired) and bay leaf. Bring to a boil.

Step 4

Add potatoes and cabbage. Stir, cover and reduce to low heat. Simmer until cabbage is tender, about 20 minutes.

Step 5

Remove from heat, remove bay leaf, and puree the soup in the pot using an immersion blender, or allow it to cool somewhat and puree in batches in a blender or food processor.

Step 6

Stir in lime juice and serve hot, garnished with reserved coconut milk cream and chili flakes.