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My favorite additions to this spectacular soup-cum-stew are green chilies, carrots and spinach, but you could add pretty much anything under the sun. Sweet potatoes, pumpkin, cabbage, eggplant, corn and green beans would be naturals, as would chicken, shrimp or fish if you want some extra protein, all of which you can cook right in the soup. And don't forget: the flavor really improves with age, so make this as far ahead of time as you can.
source: adapted from Vegetable Soups from Deborah Madison's Kitchen
serves: 4-6
2 tablespoons vegetable oil
1 large onion, diced
1-2 garlic cloves, minced
3-4 fresh jalapeños, seeded and minced, or 1 green bell pepper, chopped
finely-chopped stems from 1 small bunch cilantro (coriander), about 1/4 cup chopped
2 large carrots, peeled and thickly sliced
cayenne pepper, to taste
2 tablespoons curry powder
3 cups (750 ml) vegetable or chicken stock
2 (14oz/400g) cans crushed or diced tomatoes in juice
2/3 cup (150g) smooth natural peanut butter
1 cup (250ml) coconut milk
8 oz (250g) fresh spinach, tough stems discarded, washed and sliced into ribbons, or washed baby spinach
salt and pepper, to taste
handful chopped cilantro leaves for garnish
cooked rice, millet or couscous for serving
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1st Keep
 daxlerod
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