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Ingredients
- 4 tablespoons unsalted butter, olive oil, or coconut oil
- 2 medium yellow onions thinly sliced
- 4 cloves garlic minced
- 1 teaspoon fine grain sea salt plus more to taste
- 3 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 2 (28 ounce) cans whole tomatoes preferably fire roasted
- 5 cups water
- 1 (14 ounce) can coconut milk
Ingredients
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Instructions
- In a large pot over medium heat, melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up- 10 minutes or so.
- Stir in the minced garlic, salt, curry powder, coriander, cumin, and chili flakes, and cook just until the spices are fragrant and toasty- 30 seconds or so.
- Stir in the tomatoes including their juice, and 5 cups of water. Simmer for 15 minutes.
- Add the can of coconut milk and puree the soup with an immersion blender, or in batches in an upright blender. Taste and adjust with more salt to taste.
- To serve, top with any of the following that sound good to you- cooked brown rice, dollop of coconut cream, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, a poached egg, or a toasted wedge of good bread.
Recipe Notes
Recipe from http://www.101cookbooks.com/archives/a-simple-tomato-soup-recipe.html, retrieved April 2013.