Tomato Curry Vegetable Soup
Here is one of the soups from the Grand Re-Opening Party. This particular soup was made by Coach Carla! It’s a delicious spin on a traditional Tomato Vegetable Soup. This recipe was adapted from “100 Best Vegetarian Recipes” by Carol Gelles.
1 TBSP Ghee, butter or coconut oil
28 oz can of tomatoes
1 cup chopped onion
2 cloves of garlic chopped (optional)
1 cup peeled, chopped tart apple
2 cups vegetable broth (store bought or homemade)
1/2 cup water
1 TBSP curry powder
1 tsp coriander powder
1/2 tsp ginger powder
1/2 tsp tumeric powder
1/2 tsp cardamom powder
Salt to taste
Optional- mixed vegetables (I added carrots, cauliflour and portabello mushrooms
1. Heat ghee or oil over medium heat and sautee onion, garlic, apple, and spices until soft and spices are absorbed.
2. Add tomatoes, broth and water and bring to a boil, then reduce heat to simmer. Add salt and/or pepper to taste.
3. Blend soup, then continue to simmer. Add salt to taste. Optional: add extra chopped vegetables and simmer until vegetables are softened- about 40 minutes on stove, or transfer to slow cooker.
Other options: Add coconut/ cream to make creamy. To add make sweeter, add 1/2 cup of chopped sweet apple, and reduce the water.