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Tomato Coconut Curry Soup

by Julie Lieber / Saturday, 09 December 2017 / Published in Vegan, Vegetarian
Tomato Coconut Curry Soup
Votes: 0
Rating: 0
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Print Recipe
Prep Time Minutes 20
Cook Time 20 Minutes
Passive Time
Servings People
Prep Time Minutes 20 Cook Time 20 Minutes Passive Time Servings People
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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
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
Instructions
  1. Heat a large Dutch oven or heavy pot with 2 to 3 tablespoons oil over medium high heat.
  2. Roughly chop the onions, celery and carrots. Place in a food processor and pulse until they are diced small.
  3. Place these veggies in the pot and sautee until starting to soften and brown, about 15 minutes. Season with salt and pepper.
  4. Meanwhile place the garlic, jalapeno and ginger in the now empty food processor and pulse until minced very small.
  5. Add to the pot with the other veggies and cook for 2 minutes.
  6. Add the cabbage and curry powder and any additional salt and pepper to taste and cook until the cabbage is beginning to wilt.
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  7. Add the remaining ingredients and mix well.
  8. 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.
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