HL Café’s Curried Tomato Vegetable Soup

  • 2 Tbsp olive oil
  • 2 cups medium-diced onion
  • 1 cup medium-diced carrot
  • 1 cup medium-diced celery
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • Heaping 1 tsp turmeric
  • Heaping 1 tsp coriander
  • Heaping 1 tsp cumin
  • Heaping 1 tsp garam masala
  • Heaping 1 tsp cinnamon
  • Pinch of cayenne
  • 1 1/2 tsp curry powder
  • 1 cup medium-diced green bell pepper
  • 1 1/2 cups medium diced potato
  • 1 28-oz can + 1 14.5-oz can diced tomatoes
  • 2 cups water
  • 1/2 can coconut milk
  • 3/4 cup peas
  • Salt and freshly ground black pepper, to taste

In a soup pot over medium-high heat, warm the olive oil and sauté onions, carrots, celery, garlic and ginger until onion starts to become translucent.  Add spices and continue to sauté for 5 minutes.  Add potato, green bell pepper, diced tomatoes, and water and bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until vegetables are tender.  Add coconut milk and peas and remove from heat.  Remove half of the soup and purée it using either a table top or immersion blender.  Return the purée to the soup pot, stir to combine, and season with salt and pepper.

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