The soup saga continues!
This one came about late one night when Shan and I were pacing around the kitchen, trying to figure out what the heck we could eat for supper. We were definitely due for a grocery run and pickings were slim. After some deliberation, we settled on tomato soup inspired by the generous donation of garden tomatoes from my mother. Rather than stick with a traditional tomato soup, we decided to spice things up (literally), with some coconut milk and curry powder.
Given that I’ve never made tomato soup or coconut curry from scratch, this turned out great. I added all the ingredients, tried a couple spoonfuls, hummed and hawed a bit and made a few final adjustments. The coconut curry really mellowed out the acidic tomatoes, making for a rich, refreshing soup, with a good amount of spice. Paired with some grilled cheese, it was the perfect late night supper.
- 800 ml coconut milk
- 800 ml can crushed tomato
- ½ onion (diced)
- 2 tbsp olive oil
- 2 celery stalks (diced)
- 1 cups zucchini (diced)
- 2 fresh large tomatoes (diced)
- 4 cloves garlic (minced)
- ½ tbsp garam masala
- 1½ tbsp curry powder
- Salt & pepper
- In a large pot on medium heat, add olive oil. Once heated, add onion and celery, cook for about 5 minutes.
- Add zucchini, cooking another five minutes, until lightly browned.
- Add fresh tomatoes, garlic, curry powder and garam masala, cooking for five more minutes.
- Add coconut milk and crushed tomatoes, cooking 10-15 minutes, adjusting spices to taste.
- Using an immersion blender, puree soup until smooth, make any last adjustments to the seasoning, then serve.
- If you find your soup has too much tomato flavour and not enough coconut flavour, stir in a bit of coconut oil.
- If your soup is a bit thick, feel free to add a some of milk or cream to loosen it up.