Vegetable Curry

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

Using the holy trinity of vegetables you can create a hearty curry in 40 minutes.

Ingredients

2 tbs extra virgin olive oil

½ medium onion, diced

5 medium sized carrots, peeled, diced

2-3 stalk of celery, sliced

2 clove of garlic, minced

1 tsp kosher salt

½ tsp ground black pepper

1-2 tbs green curry paste

½-1 tsp red pepper flakes (optional)

1 box vegetable stock

1 bay leaf

1 cup canned coconut milk

Directions

1. In a large pot, heat the oil on medium heat, add the onions, carrots, celery and garlic to the pot. Saute until the vegetables become fragrant and start browning.

2. Next, add salt, pepper, and green curry paste. Mix well. If you would like a slightly spicier soup add in the red pepper flakes at this time.

3. Add the broth and bay leaf and simmer for 30 minutes. Remove bay leaf.

4. Add in the coconut milk and mix thoroughly. Using an immersion blender, blend the soup until smooth. At this time, taste the soup for any additional seasoning like spice, salt and pepper.

5. Soup is ready to serve with any garnish. Enjoy!