Spicy Tomato Curry Soup

With Thanksgiving coming up, and a busy week ahead of me, I wanted something for dinner tonight that was light and easy. I also needed to use up the random odds and ends I had in the fridge before doing my Thanksgiving shopping tomorrow morning. With carrots, celery, and onions left over from practicing my stuffing, I knew soup was the way to go. As long as I have some broth on hand or a can of diced tomatoes, I always know I can come up with a delicious soup. I was out of broth, but managed to find a lonely can of diced tomatoes hiding in the back of the cupboard. I'm too short to reach so I had to use a wooden spoon to get it down! Someday I want a house with lots of low cupboards so I don't have to get a step-stool, climb on the counter, or use my utensils to get food down... Someday, when I don't live in a one-bedroom apartment and I have an actual kitchen.

A girl can dream, right?



Spicy Tomato Curry Soup
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Ingredients:
1 Tbsp. olive oil
1/2 onion, diced (1 cup)
3 celery stalks, chopped
4 carrots, chopped
1 garlic clove, finely diced
3 cups water
1 14.5 oz can diced tomatoes with liquid
1 Tbsp. curry powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice
1 Tbsp. dried parsley
2 Tbsp. coconut milk
1 tsp. hot sauce
salt to taste

Directions:
Heat oil in a soup pot over medium low heat. Add onions and saute 2-3 minutes.
Add the carrots, celery, and garlic. Saute another 3-4 minutes.
Add water, the can of tomatoes, spices, and coconut milk. Bring to a boil. Turn the heat to low and simmer with a top on for 25 minutes.
Turn the heat off. Stir in the hot sauce and add salt to taste.
Serves 4

This week I'm linking up to Slightly Indulgent Mondays at Simply Sugar & Gluten Free. Amy is also selling a wonderful kid-friendly cookbook, with 100% of the proceeds going to St. Jude's Children's Hospital. It includes one of my favorite childhood recipes, my stepdad's broccoli casserole! Mm mm good.