Inspired by one of our favorite dishes at Watercourse, Greg and I invented our own version.

Ingredients

• 1 tbsp butter
• 2 sliced carrots
• 1/2 red onion
• 4 cloves garlic
• 1 can tomato sauce
• 1 can tomato paste
• 1 can coconut milk
• fresh tomatoes
• 1 tbsp garam masala
• 1 tbsp curry powder
• pepper of your choice (serranos, jalapeños, habanero)
• 1.5 cups water

In a large saucepan, combine the butter and carrots, occasionally stirring for 5 minutes. Add red onion and garlic and cook until onions start to loose their color. Add tomato sauce, paste, fresh tomatoes, coconut milk, garam masala, curry power, water and salt and pepper to taste. Eventually add pepper(s) if you like a little spice. Once the soup has thickened, puree mixture with food processor, blender, or immersion blender.