Curry Ginger Vegetable Soup

Heat olive oil in a cast iron pot and add celery, carrots, and onions. Saute, stirring often, until the onions become translucent. Add the garlic and continue to stir for 2-3 minutes.

Add the vegetable broth and water. Bring to a boil, add the potatoes, and then reduce to a simmer. Let simmer for about 30-45 minutes and then stir in the curry powder, ginger, cayenne pepper and salt, to taste.

In a small cast iron pot, toast the coriander seeds for 4-5 minutes, or until they start to become aromatic. Pour into a mortar and pestle, grind into a dust, and then add to the soup.

Simmer the soup for another 15 minutes or until serving. Enjoy!