Vegetable Curry Soup – Fustini's Oils & Vinegars

Ingredients

• 2 tablespoons Fustini's Garlic olive oil
• 1 onion, diced
• 1 large carrot, peeled and diced
• 2 ribs celery, diced
• 1 jalapeño seeded and minced
• 1 teaspoon fresh ginger, grated
• 2 large garlic cloves
• 2 tablespoons yellow Indian curry powder
• 1 tablespoon Garam masala
• 4 cups vegetable stock
• 1/2 teaspoon salt
• 2 12-oz cans coconut milk
• 2 tablespoons cilantro, roughly chopped (extra for garnish)
• 8 oz mushrooms, sliced
• 1 small eggplant, cut into 1" pieces
• 1 small head of broccoli, cut into small florets
• 1 red bell pepper, diced
• 1 small zucchini, diced
• cilantro or green onion, garnish
• flatbread for serving (optional)