It’s soup week! Normally there is one recipe per week on the blog, but for this great soup we would post more than once recipes. This may be the last soup recipe on the blog for a while because it’s been very very wintery and it’s time for warmer weather.
There will surely be a few more cold days before winter finally ends, giving us an excuse to eat this delicious soup. You probably have most, if not all, of the ingredients in your pantry and can whip them up in no time. It’s an easy recipe to make, super flavorful, and freezes well if you want to make a double or triple batch. Hope your weekend is full of sunshine and good food. Be well!
Serves 4
Curried tomato soup recipe
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 28 oz can crushed fire roasted tomatoes
- 1/2 cup vegetable stock
- 1 15oz can full fat coconut milk (liquids for soup, solids reserved for cream)
- 1 tablespoon maple, honey, or agave
Turmeric cream:
- coconut milk solids reserved from 15oz can of milk
- 1/2 teaspoon turmeric
- pinch of salt
For serving:
- cilantro
- pita
Instructions:
Heat the coconut oil over medium heat. Add the onion and cook for 5 minutes. Stir in garlic, ginger, and curry powder and cook for 2-3 minutes until very fragrant. In the soup pot, pour tomatoes, stock, and coconut milk reserving coconut milk solids in a small bowl to make the cream. Stir in maple, honey, or agave and allow the soup to simmer for 15 minutes. After soup has simmered, puree in the blender or with an immersion blender. Taste soup and season with salt and pepper to your liking.
Meanwhile, add turmeric and a pinch of salt to the bowl of coconut milk solids and whip with a fork.
Add soup to bowls, stir in turmeric cream, top with cilantro, and serve with warm pita bread. Enjoy!