Vegetable Curry Soup

..awesome..filling..tastey...

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1 -2  large yellow onion, chopped
• 1  tablespoon garlic (3 fresh cloves chopped)
• 2  tablespoons fresh ginger, sliced and chopped
• 2  tablespoons  samji curry powder or 2  tablespoons garam masala
• 1  teaspoon cumin
• 1  teaspoon turmeric
• 1  teaspoon  coriander
• 6 -8  cups  vegetable stock
• 2  bay leaves
• 1⁄4 lb  split peas
• 1⁄2 lb red lentil
• 1⁄2 lb yellow lentils
• 4  large carrots, chopped
• 3 -4  large chopped tomatoes
• 2  large potatoes, cubed
• 1  large  butternut squash, cubed

Directions

1. In pot stir fry for 2 minutes:
2. 1 tablespoon olive oil.
3. 1-2 large yellow onions chopped.
4. 1 tbsp garlic ( 3 fresh cloves chopped).
5. 2 tbps fresh ginger sliced and chopped.
6. 2 tbsp samji curry powder or 2 tbsp garam masala.
7. 1 teaspoon cumin.
8. 1 teaspoon tumeric.
9. 1 teaspoon corriander.
10. Then Add:
11. 6 - 8 cups of vegitable stock.
12. 2 bay leaves.
13. 1/4 Lbs split peas.
14. 1/2 lbs red lentils.
15. 1/2 lbs yellow lentils.
16. 4 large carrots chopped.
17. 3-4 large chopped tomatoes.
18. 2 large potatoes cubed.
19. 1 large buternut squash cubed.
20. Add any vegies you like; peas, corn, cauliflower, etc.
21. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
22. Serve with hot red pepper flakes/ fresh chopped cilantro on top/ spoonfull of plain yogurt to taste on top.