Curried Tomato Soup

October 28, 2012

This is simple soup that is made awesome by the addition of curry. Plus my friends agreed: “adding carrots makes it extra tasty so it really feels like a meal.” It uses two types: red curry paste and yellow curry powder. If you can’t find the paste, just substitute more yellow curry to taste!

You will need:

  • 2 T olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-2 carrots, thinly minced
  • 1-2 celery stalks, thinly minced
  • 1 can (28 oz) fire-roasted tomatoes
  • 1 T Thai red curry paste
  • 1-3 t yellow curry powder (to taste)
  • ½ t ground cumin
  • 2 c chicken stock
  • 1 can (14 oz) light coconut milk
  • Salt and pepper

Then you will…

  1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of  salt. Stir until onions are translucent, about 5 minutes.
  2. Add the garlic, carrots, and celery, and cook an additional 3 to 5 minutes.
  3. Add the tomatoes with their juices and bring to a boil.
  4. Add curry paste, 1 t curry powder, cumin, and chicken stock. Cover partially and reduce heat to medium-low.
  5. Simmer, stirring occasionally, for about 20 minutes.
  6. Add coconut milk and use a blender to puree until smooth. (Use caution with hot liquid in blenders!)
  7. Salt and pepper to taste. Add additional curry powder to taste.

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