Soup and grilled cheese go together like, well, like soup and grilled cheese! Take your soup and sandwich lunch to new heights with this curried version that leaves you with a vibrant bowlful of warm, comforting goodness. Pair it with our Slab Grilled Cheese, and you've got a gourmet meal that's no where near a sad desk lunch. We dined on this soup during an episode of Smidgen, our podcast that's filled with fun guests and delicious dishes. Be sure to subscribe on Apple podcasts, Spotify or anywhere you get your podcasts. 
Ingredients:
2 Tbl Harissa Extra Virgin Olive Oil
1 cup chopped onion (fresh or frozen)
1 cup chopped celery (fresh or frozen)
½ cup chopped carrots (fresh or frozen)
1 Tbl Garlic Curry, Vindaloo Curry or Madras Curry Powder
2 14-oz cans Fire Roasted Tomatoes
3 cups sodium free chicken or vegetable stock
1 can coconut milk
Salt to taste
Parsley or Cilantro for garnish
Directions:
Heat a stock pot over medium heat. Drizzle in the Harissa Extra Virgin Olive Oil and add in the onions, celery, carrots and the Curry Powder you choose. Vindaloo Curry packs some heat. Garlic Curry, like the name suggests, is all about the garlic. Choose Madras Curry Powder for a really unique curry powder with lots of citrus and cinnamon notes-one of our favorites!
Cook until the vegetables are soft and beginning to turn translucent. You are not looking to brown the vegetables. If the seasoning begins to scorch, add in some stock or water to keep things moving without burning.
Add in the tomatoes and stock. Bring to a boil. Turn off heat and puree the soup using an immersion blender or traditional blender—be sure to work in batches and ventilate the blender so that you don’t end up wearing the soup!
Return to the pot and bring to a low simmer. Taste and adjust with additional salt if necessary. You can also add more stock to adjust the consistency. Garnish with parsley, cilantro or our Dukkah Blend. Serve with a big pan of Slab Grilled Cheese.
Listen to Anne & Madeline make this dish on our podcast Smidgen!