Curried Coconut Tomato Soup

Toronto’s been on the brink of summer this week – the leaves are coming out, jackets are optional and (though I have not seen a single one yet!), the butterflies are back.   While these changes mean that I am completely ready for summer fruits and vegetables, I appreciate that plants move a little bit more slowly than I do.  This tomato soup was a good compromise between craving tomatoes and knowing that the ones in the grocery store would still taste like disappointment.

Reasons to love this soup:

  • It’s pantry-based.  Rainy April day?  Thanks for keeping me indoors, instinct that told me to stock up on coconut milk when it went on sale in March.
  • Minimal chopping required.  That’s not to say that the onion slicing did not make me cry my mascara off, but besides the onion work and face washing, the stove does most of the work on this soup without your help.
  • Your apartment will smell delicious.  Probably so will your common hallway and, if you have your windows open, the balconies of your neighbours.
  • Coconut milk.  Weren’t you also waiting for an excuse to use some?

Curried Coconut Tomato Soup

adapted slightly from Cook This Now

Ingredients

2 tbsp butter or margarine
1 red onion, thinly sliced
1.5 tsp salt, divided
1.5 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cumin
pinch chili powder
1 (28 oz) can Italian tomatoes
4 cups water
1 (13.5 oz) can coconut milk
cilantro, mint or basil, chopped (optional)

—————————————————

1.  Melt butter in a large pot over medium heat.  Stir in onion and 1/2 tsp salt, reduce heat to medium-low, and cover.  Cook for 15 minutes, stirring occasionally, until onion is very soft.

2.  Reduce heat to low.  Add spices and cook, stirring, for 1 minute.  Add tomatoes with their liquid and the 4 cups of water.  Stirring, bring to a boil.  Reduce to a simmer to cook uncovered for 20 minutes.  Allow soup to cool slightly.

3.  Use an immersion blender (or transfer soup to a classic blender) to puree smooth.  Whisk in coconut milk & remaining salt, and reheat over medium-low for 10 minutes.  Serve topped with chopped herbs if desired.

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