Ingredients
- 2 cans vegan condensed tomato soup
- 1 can coconut milk
- 1 can fire roasted, crushed tomatoes
- ¼ c. of very thinly sliced vegetables (whatever looks good to you - onion and carrots are good, so is thinly sliced cabbage)
- 1-1/2 tsp. curry powder
- salt and pepper to taste
Instructions
Pour all of the canned goods into a large soup pot.
Add the veggies and turn to medium heat. Cook stirring regularly, turn down the heat if it looks like it wants to boil. When the veggies seem tender, about 10 minutes depending upon how thinly you sliced.
Add the curry powder and salt and pepper to taste. Stir for a few more minutes, letting the flavors meld. Serve warm.
