Yellow Curry with Potatoes and Carrots Soup

1  cup		sliced carrots
2  tablespoons		raw ginger
5		diced russet potatoes raw
4		cloves garlics
14  ounces		Trader Joe's Coconut Milk - Canned, Light
1  teaspoon		Crushed Red Pepper Flakes
2  teaspoons		Ground Cumin
3  teaspoons		Powder Curry Spice Blend
1/4  teaspoon		Ground White Pepper
2  cups		Imagine Natural Creations Organic Vegetable Cooking Stock
2  teaspoons		Ground Turmeric
3		Dried Whole Bay Leaves
1-1/2  tablespoons		Kikkoman Naturally Brewed Soy Sauce
2  teaspoons		Lime Juice - Fresh
2  tablespoons		Spectrum Coconut Oil - Unrefined, Organic
1  tablespoon		Brown Sugar - Packed
1  cup		Dynasty Jasmine Rice - uncooked
1  lb.		Azumaya Extra Firm Tofu
1  teaspoon		Regina® Sherry Cooking Wine
1		Yellow Onion - Medium
4  cups		Water
3  cups		White Rice - Cooked, Medium Grain

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1)Saute garlic, onions, and ginger in a wok. Add dry spices- cumin, curry, white pepper, and turmeric.
2)Add 1/2 cup of the veggie stock and puree in a blender.
3)Transfer to soup pot and add the rest of the stock, potatoes, carrots, coconut milk, bay leaves, brown sugar, lime juice and 1 tbsp. soy sauce. 4)Simmer until potatoes and carrots are done.

Tofu-
Slice block lengthwise into 3 slices and press between paper towels and a dish towel outside the paper towels to press water out. (You don't want lint on your tofu). Then cut them into 1/2 cubes. In the wok heat 1 tsp. sherry, 1tbsp. coconut oil, and 1/2 tbsp. soy sauce. Add tofu when hot. Saute until golden brown.

Cook one cup jasmine rice. Top with curry mix and tofu.