Water Course Foods
Tomato Coconut Curry Soup

Ingredients

• 2 cups yellow onions, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 3 tablespoons garlic, chopped
• 1 tablespoon fresh jalapeno peppers, chopped (about 2 peppers, seeded and cored)
• 1/2 cup fresh ginger, chopped
• 1 (10 ounce) package shredded cabbage cole slaw
• Olive oil to sauté vegetables
• 2 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can crushed tomatoes
• 1 (15 ounce) can coconut milk
• 3 tablespoons curry powder
• Salt and pepper, to taste
  

Instructions

1. Heat a heavy soup pot with 2 to 3 tablespoons oil over medium heat. Add first seven ingredients and sauté until onion is translucent.
2. Add remaining ingredients and mix well. Bring to a boil, cover and lower heat to a simmer.
3. Cook for 30 to 40 minutes.
4. Serve.

Yield: 10 to 12 servings

Nutritional information per serving: 208 cal., 9 g fat (8 g sat), 0 mg chol., 30 g carb., 7 g pro., 8 g fiber, 1,071 mg sodium

Source: Water Course Foods, Denver, Colorado