1 red onion, diced small
2 cloves of garlic, pressed or minced
1 small green pepper, diced small
2 carrots, cut into 1/4 inch rounds
6 small red new potatoes, quartered
1 cup organic frozen corn
1 tsp. curry powder, or more to taste
1/2 tsp. ginger, or more to taste
1/2 tsp. coriander, or more to taste
1/2 tsp. turmeric
1 can light coconut milk
1 cup water
The juice of 1 lime
1/2 of a block of firm organic tofu, diced in 1/2 inch pieces
Splash of low-sodium tamari or liquid aminos, to taste
Heat a soup pot on medium, and add the onion. Let the onions sit for 1-2 minutes. Then, add water, 1-2 Tbsp. at a time, stirring, until vegetables no longer stick. Saute until onion is translucent (OK if slightly browned), adding water as needed, about 5-7 minutes. Add garlic to the pot and sauté for another 30 seconds.
Add the green peppers, carrots, potatoes, and corn to the pot. Mix well. Add the curry powder, ginger powder, coriander, and turmeric. Toss around to coat the vegetables. Add the coconut milk, water, lime juice, and a splash of tamari or liquid aminos.
Cover and cook until the potatoes are soft. Stir in tofu, if using, and cook for an additional 3-5 minutes, to heat through.
Serve garnished with fresh cilantro and scallions.