Coconut Curry Tomato Soup
Author: The Adventures of Bob & Shan
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 5-6
- 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.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/coconut-curry-tomato-soup/
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