Bryan & I have been trying to do more cooking together. We've been missing one of our favorite restaurants from Denver, WaterCourse - http://www.watercoursefoods.com - and tonight we cooked one of our favorite meals from their menu. Here's the recipe:
Water Course Foods Tomato Coconut Curry SoupSource: Water Course Foods, Denver, ColoradoServes 10 to 122 cups yellow onions, diced
1 cup celery, diced
1 cup carrots, diced
3 tablespoons garlic, chopped
1 tablespoon fresh jalapeno peppers, chopped
(about 2 peppers, seeded and cored)
1/2 cup fresh ginger, chopped
1 (10 ounce) package shredded cabbage cole slaw
Olive oil to saute vegetables
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can crushed tomatoes
1 (15 ounce) can coconut milk
3 tablespoons curry powder
Salt and pepper, to tasteHeat a heavy soup pot with 2 to 3 tablespoons oil over medium heat. Add first seven ingredients and saute until onion is translucent.Add remaining ingredients and mix well. Bring to a boil, cover and lower heat to a simmer.
1 cup celery, diced
1 cup carrots, diced
3 tablespoons garlic, chopped
1 tablespoon fresh jalapeno peppers, chopped
(about 2 peppers, seeded and cored)
1/2 cup fresh ginger, chopped
1 (10 ounce) package shredded cabbage cole slaw
Olive oil to saute vegetables
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can crushed tomatoes
1 (15 ounce) can coconut milk
3 tablespoons curry powder
Salt and pepper, to tasteHeat a heavy soup pot with 2 to 3 tablespoons oil over medium heat. Add first seven ingredients and saute until onion is translucent.Add remaining ingredients and mix well. Bring to a boil, cover and lower heat to a simmer.
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