Curried Vegetable Soup

Ingredients:

2 Tbsp. Olive Oil

1 Cup Chopped Onion

2 Tbsp. Minced Garlic

1 ½ Tbsp. Curry Powder

6 Carrots Peeled and Chopped

3 Russet Potatoes Peeled and Diced into ½ inch Pieces

1 Medium Sized Cauliflower Cut into Small Florets

4 Cups of Stock (Vegetable or Chicken)

2 Tbsp. Honey

1 Cinnamon Stick

1 Can (19oz) Garbanzo Beans, Drained

½ Cup Golden Raisins

1 Can (28oz) Crushed Tomatoes

½ Cup Chopped Parsley or Cilantro

Directions:

Heat oil in large, heavy pot over low heat. Add onion and cook 10 minutes, or until tender. Add garlic and cook 2 to 3 minutes more. Sprinkle curry powder over vegetables and cook 1 minute stirring constantly. Add carrots, potatoes, cauliflower, broth, honey, and cinnamon stick. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are tender. Add beans and raisins, simmer for 15 minutes stirring occasionally. Add tomatoes and parsley or cilantro as garnish. Serves 8.

Ate this while couchsurfing in Atlanta, it's sooo good! I used a drop of cinnamon essential oil instead of a cinnamon stick and it worked fine!