Vegetable Curry Soup

Soup is something we really love. This creamy vegetable curry soup is vegan and can be made in just 45 minutes.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 large carrot, peeled & diced
• 2 ribs celery, diced
• 1 jalapeno seeded, minced
• 1 teaspoon fresh ginger, grated
• 2 large garlic cloves
• 2 tbsp yellow Indian Curry Powder
• 1 tbsp garam Masala
• 4 cups vegetable stock
• 1/2 teaspoon salt
• 2 12 oz cans coconut milk
• 2 tablespoons chopped cilantro (extra for garnish).
• 8 oz mushrooms, sliced
• 1 small eggplant cut into 1" pieces
• 1 small head of broccoli, cut into small pieces
• 1 red bell pepper, chopped
• 1 small zucchini, diced

Directions

1. Olive oil can be added to a large, heavy-bottomed saucepan over medium heat. Heat for about 1 minute. Cook the onions, celery and carrots until tender. Cook for 2 minutes more. Add ginger and garlic. Stir in curry and garam masala, and cook until fragrant.
3. Stir in the vegetable stock, coconut milk, and salt. Continue to stir until the coconut milk is fully incorporated. Add the remaining vegetables and herbs. Let simmer for 25 minutes. Season with salt and pepper as necessary. Serve with flat bread and green onions or cilantro.