2 Tbl Harissa Extra Virgin Olive Oil
1 cup chopped onion
1 cup chopped celery
½ cup chopped carrots
1 Tbl Garlic Curry
2 14-oz cans Fire Roasted Tomatoes
3 cups sodium free chicken or vegetable stock
1 can full-fat coconut milk
Cilantro for serving

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 not only got soup and sandwiches – you’ve got a gourmet meal!

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.


1.Heat a stock pot over medium heat. Drizzle in the Harissa Extra Virgin Olive Oil and add in the onions, celery, carrots and Curry Powder.
2.Cook until the vegetables are soft and beginning to turn translucent.
3.Add in the tomatoes, stock and coconut milk. 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!
4.Return to the pot and bring to simmer. Taste and adjust with additional salt if necessary. You can also add more stock to adjust the consistency.
5.Serve with cilantro.

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