I decided to make this recipe again. I don’t like to repeat meals but this one makes my day! I never would have thought I could out-do Josh when it comes to spice but there are certain ones I can definitely handle more, like ginger and cilantro. It wasn’t always like this. I used to be a spice baby! Five years ago I couldn’t even handle black pepper. My taste buds are definitely changing, once again. I was eating some strong horseradish sauce this past weekend handling it like a champ. It didn’t occur to me at first but half way through I looked at Josh and said, “I guess I like horseradish now”. I’m weird I know.
So for this soup I modified the original recipe adding in a ton more cabbage, as much as the crock pot could handle, and another half a can of coconut milk. My ginger was super strong smelling so I used less and what I used was plenty. I can’t tell you how much I just peel and grate until my hands are tired of it. That’s normally when I decide it’s enough. The cabbage is crucial for texture though so pack it in there. It cooks down to nothing so for real don’t be shy! And originally I didn’t intend on using more than 1 can of coconut milk so when I came home from work I added in some coconut milk ice cubes (I had no cans left in stock).
Tomato Coconut Curry Soup
- 1 heaping cup yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, grated
- 3 tablespoons garlic, chopped
- 1/4 cup fresh ginger, grated
- 10 ounces shredded cabbage
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can fire roasted crushed tomatoes
- 1 (15 ounce) can plus 1/2 can coconut milk
- 2 tablespoons curry powder
- salt and pepper, to taste
Place all ingredients in your crock pot and cook on low for 7-9 hours. Taste test, adjust seasonings if necessary, and blend to desired consistency with an immersion blender. It doesn’t take long to break down the cabbage without pureeing it.
We enjoyed ours with some pretzel bread. Delish!