Tomato Coconut Curry Soup
Prep Time Minutes 20
Cook Time 20 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 20 Minutes | Passive Time | Servings People |
Watercourse Foods, an amazing vegetarian restaurant in Denver made a delicious Tomato Coconut Curry Soup that was totally addictive. It had just the right amount of spiciness and sweetness and was full of veggies that melted in your mouth and a broth that was creamy and full of body. I tried to replicate it for years and this version seems to finally be right on!
Ingredients
- Olive oil
- 2 Yellow Onions
- 5 Stalks Celery
- 4 Carrots diced
- 3 Cloves Garlic
- 1 Jalapeno pepper seeded and cored for less spice
- 2 TBS Ginger fresh
- 1 10 ounce Shredded Cabbage You can buy this packaged, or use about 2 cups
- 3 TBS Curry powder
- 1 TBS Agave or sugar
- 2 8 ounce Cans Tomato sauce
- 1 14 ounce Can Crushed tomatoes
- 2 15 ounce Cans coconut milk
- Salt and Pepper to taste
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Ingredients
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- Heat a large Dutch oven or heavy pot with 2 to 3 tablespoons oil over medium high heat.
- Roughly chop the onions, celery and carrots. Place in a food processor and pulse until they are diced small.
- Place these veggies in the pot and sautee until starting to soften and brown, about 15 minutes. Season with salt and pepper.
- Meanwhile place the garlic, jalapeno and ginger in the now empty food processor and pulse until minced very small.
- Add to the pot with the other veggies and cook for 2 minutes.
- Add the cabbage and curry powder and any additional salt and pepper to taste and cook until the cabbage is beginning to wilt.
- Add the remaining ingredients and mix well.
- Bring to a boil, cover and lower heat to a simmer. Cook for 30 to 40 minutes or until all of the vegetables are soft and the flavors are well combined.