Vegetable Curry Soup

• 1 tablespoon olive oil
• 1 -2 large yellow onion, chopped
• 1 tablespoon garlic (3 fresh cloves chopped)
• 2 tablespoons fresh ginger, sliced and chopped
• 2 tablespoons samji curry powder or 2 tablespoons garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 6 -8 cups vegetable stock
• 2 bay leaves
• 14 lb split peas
• 12 lb red lentil
• 12 lb yellow lentils
• 4 large carrots, chopped
• 3 -4 large chopped tomatoes
• 2 large potatoes, cubed
• 1 large butternut squash, cubed

1. In pot stir fry for 2 minutes:.
2. 1 tablespoon olive oil.
3. 1-2 large yellow onions chopped.
4. 1 tbsp garlic ( 3 fresh cloves chopped).
5. 2 tbps fresh ginger sliced and chopped.
6. 2 tbsp samji curry powder or 2 tbsp garam masala.
7. 1 teaspoon cumin.
8. 1 teaspoon tumeric.
9. 1 teaspoon corriander.
10. Then Add:.
11. 6 - 8 cups of vegitable stock.
12. 2 bay leaves.
13. 1/4 Lbs split peas.
14. 1/2 lbs red lentils.
15. 1/2 lbs yellow lentils.
16. 4 large carrots chopped.
17. 3-4 large chopped tomatoes.
18. 2 large potatoes cubed.
19. 1 large buternut squash cubed.
20. Add any vegies you like; peas, corn, cauliflower, etc.
21. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
22. Serve with hot red pepper flakes/ fresh chopped cilantro on top/ spoonfull of plain yogurt to taste on top.

olive oil, yellow onion, garlic, fresh ginger, curry, cumin, turmeric, coriander, vegetable stock, bay leaves, peas, red lentil, yellow lentils, carrots, potatoes, butternut squash

Taken from www.food.com/recipe/vegetable-curry-soup-164826 (may not work)