There is an amazing vegetarian/vegan restaurant in Denver called Watercourse. The food is simple, reasonably priced, and extremely tasty. Check out their menu. Every overnight trip to Denver we enjoy a Watercourse brunch before driving back to Boulder. There is almost always a wait, but totally worth it. I have my St Thomas friend, Christina, to thank for introducing me to this establishment. In fact it was the first place I ate in Denver upon moving to Colorado, and I can honestly say I haven’t sat down in any other restaurant yet! I know I know, I should explore more but it’s just too good. My favorite dish is the Po Boy: A choice of portobello mushroom cap (crispy polenta encrusted or grilled) or fried artichoke hearts on a home-made bun topped with chipotle or lemon caper and coleslaw. How’s that sound? And the bun is a sweet potato bun! And you get a choice of not one but two sides: french fries, mashed potatoes and gravy, steamed chard, coleslaw, quinoa salad, blue corn chips, mixed vegetables, brown rice, mixed greens, or cup of soup. My mouth is watering as I type. Every visit I always, without fail, get a cup of the Tomato Coconut Curry Soup. It’s unlike any other tomato soup out there. It has a bit of texture, a nice amount of spice, and a velvety finish. I was about to say I have yet to find anyone who isn’t as pleased with the soup as me, but that would be a lie. One friend, only one, didn’t enjoy it. But he’s a picky one. Yes Tuddy I’m talking about you :)
Anyway so why all the talk about this amazing restaurant. Well I’ve been craving their soup and decided to see if there was a recipe out there for it. And what do you know, the first link I find on the internet has the recipe! Must be meant to be. I decided to crock pot the recipe instead of following the directions, but I used the same amounts of ingredients. It’s cooking as we speak (and also snowing). Can it be dinner hour already?
- 1 cups yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, grated
- 3 tablespoons garlic, chopped
- 1 tablespoon fresh jalapeno peppers*, chopped
- 1/2 cup fresh ginger, chopped
- 1 (10 ounce) package shredded cabbage cole slaw
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can fire roasted crushed tomatoes
- 1 (15 ounce) can coconut milk
- 3 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.
*Just if you were wondering the bold words are for my parents. I know reading them will make them proud so I just wanted to make sure they didn’t miss them!
VERDICT: It was uncanny how much the smell of this soup matched the cups served to me from the restaurant! The flavor was awesome. I grated my ginger with a microplane and used 1/3 of a cup instead of a 1/2 cup. I find grated ginger to have a much stronger flavor. I enjoyed this soup with some garlic bread but was so excited I forgot to take a picture. Instead I took a picture of my breakfast this morning, enjoyed with avocado. I absolutely love this soup!! The ginger gives it some serious spice, the cabbage some texture, the coconut milk some silkiness, and the tomato to mesh all the flavors together. Next time I might leave the veggie proportions the same but add an extra can of both tomatoes and coconut milk. Why? Because using the crockpot cooks down the flavors making them much more present and I think a bit more ‘broth’ would have been a good touch. Oh and I would add in more cabbage too.