Curry Soup

I modified this recipe from the link below. It is.... so good. Weird, but good. Very, very good. I might have eaten it all in one day. Ideally, it serves two, though. I like a small soup batch every now and then... sometimes I am overwhelmed by leftovers!

I was looking for a way to use my Buzz's Garden CSA fresh ginger and fresh turmeric root... I ended up being able to use my CSA yellow heirloom tomato, and jalapeño as well. Sweet.

Ingredients:

1 teaspoon oil ( I used corn oil)
fresh turmeric root, grated (1/4 to 1/2 cup grated)
fresh ginger root, grated (1"ish)
water as needed

1 jalapeno, deseeded and minced
1-2 tablespoons of fresh cilantro leaves, minced
1 teaspoon coriander powder
1 teaspoon garam masala

2 medium tomatoes, diced small ( I used yellow tomato)

1 cup of peas (I used frozen)
15 ounce can lite coconut milk
1/2 teaspoon salt

Directions:

Add the oil, turmeric, and, ginger to a hot medium-sized soup pot. Stir 3 minutes, then add a little water. Keep stirring and adding a bit of water to keep it from sticking to the bottom of the pot, about 10 minutes. Add next four ingredients, adding water as needed to keep it from sticking! It's ok if it sticks a little! Stir 2-3 minutes, then add tomatoes. Stir another few minutes, than add the remainder of the ingredients. Once incorporated, let simmer for 15 minutes or more, if you like thicker soup.

Here's the original recipe: https://holycowvegan.net/turmeric-root-curry/