As the tomatoes in the farmers market or your homegrown ones start to proliferate, this soup will make good use of those fresh tomatoes. Alternatively, you can use whole can tomatoes, preferably fire roasted. Make sure you get canned tomatoes that have the BPA-free liners. What makes this soup different from the ones you would find in a restaurant, is that it's influence is from India – with some hot flakes of chili and a cool down of coconut milk. Simple, quick and a perfect summer soup on those hot nights. Inspired and adapted from Melissa Clark's Cook This Now.
Curried Coconut Tomato Soup
4 tablespoons olive oil, or coconut oil6 cups (1.5 L) of water
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
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes or 20 peeled tomatoes*
1 (14-ounce can) coconut milk
- Heat oil in a large pot over medium heat. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so.
- Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so.
- Stir in the tomatoes, the juices from the cans, and water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. Pour in the coconut milk. Taste and adjust with more salt to taste.