Comfort Curry Soup

This soup/stew was invented on a rainy day with treats from the farmers' market and Dottie's Discount Goods.




4 medium white russet potatoes (cubed)
water
2 TBS olive oil
1 small white onion (chopped)
1.5 - 2 TBS curry powder
1/2 tsp cumin
1/2 tsp coriander
1 squirt Bragg's Liquid Aminos
1/2 tsp or more cayenne powder
3 bay leaves
3 carrots (chopped)
3 large plain white mushrooms (chopped)
1 can of peas
1/3 or 1/2 can coconut milk

1. Bring 4 cups of water to a boil in a sauce pan. Cook potatoes until you can stick a fork in them. Drain and set aside.
2. Over medium heat in large sauce pan, sauté onion in olive oil until softened.
3. Add 3/4 cup of water to onion/olive oil & mix well.
4. Add curry, cumin, coriander, Bragg's Liquid Aminos, cayenne powder, bay leaves and mix well.
5. Add carrots onion/spice mix and cook until softened.
6. Add mushrooms and potatoes (from step 1) to sauce pan. Mix well.
7. Fold in can of peas.
8. Add coconut milk, mix well and simmer for a few more minutes.

Enjoy!

Notes:
*Periodically sample a bit to see if the seasoning is pleasant. Adjust spices to your taste if necessary.

*The soup is versatile; experiment different veggies as they become more available (such as autumn squash). Mix in a cup or two of beans or tofu if desired to provide more protein.

Bonus points if you use locally produced and or organic ingredents (carrots, onion, potatoes come to mind). Good luck finding locally produced coconut milk.