A Different Kind Of Tomato Soup

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

A curried-coconut tomato soup inspired by NY Times Melissa Clark – warmly spiced, and topped with toasted almonds, herbs, coconut milk. And even some rice.

Ingredients

4 tablespoons unsalted butter, olive oil, or coconut oil
2 yellow onions, sliced
Kosher salt to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon red chile flake
2 (28-oz) cans crushed or fire roasted tomatoes
1 14-oz can coconut milk
To serve: any of the following that sounds good to you – cooked brown rice, toasted almonds, fresh thyme or oregano

Chef Tips

Maybe go classic and serve with a grilled cheese?

Preparation

Step 1

In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up – 10 minutes or so. Not so much that they brown, just until they’re completely tender and unstructured.

Step 2

Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty – stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. At this point you can decide if you’d like your soup even a bit thinner – if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.

Step 3

This soup is great served simply with a dollop of cream from the top of a can of coconut milk (a little goes a long way) and a toasted wedge of good bread. That said, I love it most with the coconut cream, served over a scoop of brown rice with a squeeze of lemon, some toasted almonds, and a jolt of herbs.