Coconut Curry Veggie Noodle Soup

Coconut Curry Veggie Noodle Soup

2 tbsp olive oil (or coconut oil)
1/2 sweet onion, diced
3 tbsp minced garlic
1 1/2 tbsp curry powder
1/4 tsp cayenne pepper
about 2 tsp cinnamon
1 15 oz can diced tomatoes
1 15 oz can unsweetened coconut milk
3-4 cups chicken stock or vegetable stock (add a little more if you like it really brothy)
about 3-4 cups kirkland signature frozen stir fry vegetable mix
about 1/2 package thai rice noodles
Sea salt and black pepper to taste

Heat olive oil in large pot over medium-low heat. Add onion and garlic and saute until soft. Add curry powder, cayenne and cinnamon. Sitr in and cook for about a minute. Add tomatoes, coconut milk, and stock and bump heat up to medium-high until things start to simmer. Add frozen veggies and stir occasionally until soup is almost to a boil. Add rice noodles (stir them in so that they are covered), remove from heat and cover. Let sit for about 10 minutes, stir. Salt and Pepper to taste and serve! So yummy!
I wish I'd had time to make naan to go with it. I can only imagine the culinary bliss!