Curry Vegetable and Tofu Soup

Mmmmm, creamy coconut curry along with some hearty veggies and tofu? How can you go wrong on a chilly fall afternoon. Full of vitamins and essential nutrients and it’s gastronomically delicious!

• 1 tbsp Olive Oil
• 1 medium chopped Onion
• 4 cloves chopped Garlic
• 1 tsp Ginger Root
• 1 cup Peas
• 1 cup cubed Potatoes
• 1 cup sliced carrots
• 1 cup Garbanzo Beans
• 1 block, cubed Tofu, extra firm
• 1 cup Soy Milk
• 1 cup Water
• 2 Vegetable Broth Bouillons
• 1 tbsp Curry powder
• 1/2 tsp Turmeric, ground
• 1/2 tsp cumin
• 1/2 tsp corriander
• 1 14 oz can Coconut Milk
• Juice of 2 Limes
• Salt and pepper to taste
• Cilantro

Saute onion, garlc & ginger in olive oil in a big pot.  Add tofu & veggies. Cook a few minutes on medium heat until tender.  Then Add soy milk, water, broth, coconut milk & spices and simmer for 10 minutes. Add lime juice, salt and pepper and serve with cilantro garnish. If you like thicker soup, add a bit of cornstarch until it thickens to your liking. Also, if you like some kick, add some cayenne pepper!

Enjoy on Meatless Monday!

Enjoy!