Curried Coconut Tomato Soup

  • 1 large onion; medium dice
  • 2 large carrots; medium dice
  • 1 green bell pepper; medium dice
  • 2 stalks celery; medium dice
  • 2 tbsp. olive oil
  • 1 clove fresh garlic; minced
  • 1 tbsp. fresh ginger; peeled and minced or grated
  • ½ tsp. turmeric
  • ½ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. garam masala
  • ½ tsp. cinnamon
  • ¼ tsp. cayenne pepper
  • 1 ½ tsp. curry powder
  • 3 cups canned diced tomato
  • 1 large potato; medium dice
  • 2 cups homemade vegetable stock
  • ½ cup coconut milk
  • ½ cup frozen peas
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper

In a large stock pot, sauté onions, carrots, peppers, and celery in oil until tender. Add garlic, ginger, and spices and cook until extremely fragrant. Add tomatoes and potatoes, and cover with stock. Bring to a boil, and reduce to a simmer. Gently cook the soup until all vegetables are tender. Add peas and coconut milk, after removing from heat. Puree half of the soup using an immersion blender and adjust seasonings as needed.

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