Tomato Coconut Curry Soup

  • 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 saute 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

Serves 10 to 12

Heat a heavy soup pot with 2 to 3 tablespoons oil over medium heat. Add first seven ingredients and saute until onion is translucent.

Add remaining ingredients and mix well. Bring to a boil, cover and lower heat to a simmer.

Cook for 30 to 40 minutes. Serve.

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