2 yellow onions
3 stalks celery
1 large carrot
4 cloves garlic
1/2 cup ginger
1 jalapeño, 1 habenero (only if you like some spice!)
olive oil
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can crushed tomatoes
2 tomatoes
1 (15 ounce) can coconut milk
3 tablespoons curry powder
salt and pepper to taste
1. In a soup pot, combine all veggies, (including ginger and garlic) with 2-3 tablespoon oil and 1/3 cup water. Saute covered over medium-high heat until onions are transulcent, 10-15 minutes.
2. Add remaining ingredients, bring to a boil, reduce heat to a simmer and cook covered for 40 minutes.
3. Place 2/3 mixture into a blender and blend until a smooth cosistency is formed. add back to pot until warmed through, then enjoy!
Note: Soup may be blended before cooking.
This goes GREAT with grilled avo sandwiches
Source of recipe: Modified from a recipe served at WaterCourse in Denver