Curry Vegetable and Tofu Soup

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 T Olive Oil
1 medium chopped Onion
4 cloves chopped Garlic
1 t Ginger Root
1 C Peas
1 C cubed Potatoes
1 C sliced carrots
1 C Garbanzo Beans
1 block, cubed Tofu, extra firm
1 C Soy Milk
1 C Water
2 Vegetable Broth Bouillons
1 T Curry powder
1/2 t Turmeric, ground
1/2 t cumin
1/2 t 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!

From healthyvoyager.com