Curry Ginger Vegetable Soup

• Olive Oil
• 4 stalks Celery, Thinly Sliced
• 4 whole Carrots, Thinly Sliced
• 1 whole Yellow Onion, Chopped
• 4 cloves Garlic, Chopped
• 14 ounces, fluid Low Sodium Vegetable Broth
• 2 cups Water
• 4 whole Potatoes, Thinly Sliced
• 2 teaspoons Curry Powder
• 1 Tablespoon Freshly Grated Ginger
• 1/4 teaspoons Cayenne Pepper
• Salt To Taste
• 1/2 teaspoons Coriander Seeds

1. Heat olive oil in a cast iron pot and add celery, carrots, and onions. Saute, stirring often, until the onions become translucent. Add the garlic and continue to stir for 2-3 minutes.
2. Add the vegetable broth and water. Bring to a boil, add the potatoes, and then reduce to a simmer. Let simmer for about 30-45 minutes and then stir in the curry powder, ginger, cayenne pepper and salt, to taste.
3. In a small cast iron pot, toast the coriander seeds for 4-5 minutes, or until they start to become aromatic. Pour into a mortar and pestle, grind into a dust, and then add to the soup.
4. Simmer the soup for another 15 minutes or until serving. Enjoy!

olive oil, stalks celery, carrots, yellow onion, garlic, fluid, water, potatoes, curry, freshly grated ginger, ubc, salt, coriander seeds

Taken from tastykitchen.com/recipes/soups/curry-ginger-vegetable-soup/ (may not work)