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.
- 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
- In a large pot, melt the butter over medium heat. Add the onions and salt, and cook, stirring occasionally for about ten minutes.
- 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.
- Allow the soup to cool slightly and carefully puree in a blender.
- 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.