There's this coconut curry turmeric soup at a local restaurant in Vancouver that is what cravings are made of...and that restaurant is currently closed due to COVID-19.
So, I took it upon myself to attempt my own version, knowing that I was missing one of the key ingredients.
1 tsp Coconut Oil
1/2 Onion (chopped)
2 inch Ginger
2-4 cloves Garlic (depending on size)
1 1/2 Tbsp Turmeric
1 Tbsp Curry Powder
1/2 tsp Black Pepper
2/3 block Medium or Firm Tofu (cubbed)
1 Tbsp Tamari
1 can Coconut Milk
1 C Veggie Stock
Veggies of choice (I used 1 Potato and Broccoli because it's what I had)
Heat oil on medium-low heat, add onions, ginger, garlic - allow to cook for 2ish minutes
Add Turmeric, Curry Powder, Black Pepper - cook another 3-5 minutes
Deglaze with Tamari - cook down for 2-3 minutes
Add Coconut Milk, Veggie Stock, and any veggies that take longer to cook (eg potatoes)
Add remaining veggies and any other flavours that might be missing
Serve on its own, or over glass noodles/rice.