Recipes

Easy Curried Tomato Soup Topped with Coconut Milk Cream

Easy Tomato Soup Topped With Coconut Milk Cream | www.chicandsugar.com

tomato-soup-topped-with-coconut-milk-cream-1b

Easy Tomato Soup Topped With Coconut Milk Cream | www.chicandsugar.com

Easy Tomato Soup Topped With Coconut Milk Cream | www.chicandsugar.com Easy Tomato Soup Topped With Coconut Milk Cream | www.chicandsugar.com

Quick.

Easy.

These were the two things I was going for when I put my girls down for their afternoon naps yesterday.

I had been planning to make this curried tomato soup for a while so I quickly pulled out my ingredients and got to work. Sure enough, no more than ten minutes later, I heard Maddie’s footsteps coming down the stairs. I honestly think she smelled the onions cooking with the curry, cumin and coriander and couldn’t resist wanting to play her favorite game of “Recipe Man.” So, I put my little Recipe Man to work picking out an oregano sprig for our soup. She insists it was the perfect one!

This recipe is a twist on the classic tomato soup. Fragrant Eastern spices and a dollop of cream from the top of a coconut milk can make it unique and savory.

I found this recipe from one of my favorite blogs, 101 Cookbooks. Author Heidi suggests pouring this soup over brown rice with a squeeze of lemon. That sounds delicious for an afternoon when I have good nappers.

Easy Curried Tomato Soup Topped with Coconut Milk Cream
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 large bowls
 
Ingredients
  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, thinly sliced
  • 1 teaspoon fine grain sea salt, plus more to taste
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 (28-ounce) cans whole tomatoes
  • 1 tablespoon fresh lemon juice
  • 1 14-ounce can coconut milk
Instructions
  1. In a large pot, melt the butter over medium heat. Add the onions and salt, and cook, stirring occasionally for about ten minutes.
  2. Stir in the curry powder, coriander, and cumin, and cook until fragrant for about 30 seconds. Stir in the tomatoes, the juices from the cans, and 4½ cups of water (use more water for thinner soup). Simmer for fifteen minutes. Add lemon juice.
  3. Allow the soup to cool slightly and carefully puree in a blender.
  4. To serve, pour in a bowl and top with a dollop of coconut milk cream from the top of the can and a slice of bread. Garnish with an herb sprig.

 

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  • Allyson
    December 14, 2014 at 9:13 pm

    Wow, this looks so yummy! Can’t get enough soup lately. Can’t wait to try!