Curry Tomato Soup

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Photo credit: © Eatwell101.com

Ingredients list for the Curry Tomato Soup

• One 28oz (800g) can tomatoes (or fresh tomato)
• 2 tablespoons canola oil
• 1 medium onion, diced
• 1 garlic clove, minced
• 1-2 carrots, thinly sliced
• 1-2 celery stalks, thinly sliced
• 1 tablespoon Thai red curry paste
• 1/2 teaspoon ground cumin
• 2 cups (500ml) vegetable or chicken stock
• 1 small can coconut milk (optional)

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. Heat oil over medium heat in a medium pot. Add onion and a pinch of salt. Stir until onions are translucent, about 5 minutes.

2. Add garlic, carrots, and celery, and cook 3-5 minutes more.

3. Add the tomatoes and bring to a boil. Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to a medium-low and simmer, stirring occasionally, for about 20 minutes.

4. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper to taste. Divide soup into bowls and garnish with fresh parsley.

Notes: 

• For a creamier texture, you can add light coconut milk to the soup before serving.
• We recommend you make this tomato soup with fire roasted tomatoes for a  slightly smokey taste (fire-roasted tomatoes).

Photo credit: © Eatwell101.com