Spicy Tomato Curry Soup


1 Tbsp. olive oil

1/2 onion, diced (1 cup)

3 celery stalks, chopped

4 carrots, chopped

1 garlic clove, finely diced

3 cups water

1 14.5 oz can diced tomatoes with liquid

1 Tbsp. curry powder

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. allspice

1 Tbsp. dried parsley

2 Tbsp. coconut milk

1 tsp. hot sauce

salt to taste


  1. Heat oil in a soup pot over medium low heat. Add onions and saute 2-3 minutes.
  2. Add the carrots, celery, and garlic. Saute another 3-4 minutes.
  3. Add water, the can of tomatoes, spices, and coconut milk. Bring to a boil. Turn the heat to low and simmer with a top on for 25 minutes.
  4. Turn the heat off. Stir in the hot sauce and add salt to taste.

Serves 4

Find the original recipe at The Daily Dietribe.