Vegan Curry Soup

By: Anonymous Antifa Soupersoldier

INGREDIENTS:

• 2 cups basmati rice
• 2 quarts spinach broth (boil a bunch of spinach in 2 quarts water)
• cubed pressed extra firm tofu, fried or baked
• 6 medium potatoes, peeled and cubed
• 2 small yellow onions, diced
• 5 cloves garlic, diced
• ½ tsp fresh ginger
• 2 tsp turmeric
• 4 tsp curry powder
• 1 ½ tsp garam masala
• 1 can coconut milk
• salt
• sriracha
• cashews 

DIRECTIONS:

• Make rice and spinach broth.
• Keep broth on low heat.  Take spinach out and keep in bowl.  Make tofu (bake or fry).
• Steep potatoes in broth about 10 minutes.  Lift out with slotted spoon, fry in coconut oil, set aside.
• Return spinach to broth.
• In same frying pan, saute garlic, ginger, and onions until caramelized.  Add spices, and cook another 3 minutes.
• Add spiced onion mixture to broth, followed by potatoes, tofu, and coconut milk.  Cook on medium-low for another 10 minutes.  Add salt to taste.
• Serve with tofu, basmati rice, and garnish with cashews and sriracha.