Easy Curried Tomato Soup Topped with Coconut Milk Cream
 
Prep time
Cook time
Total time
 
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Recipe type: Soup
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.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2014/12/easy-curried-tomato-soup-topped-coconut-milk-cream/