Cozy Tomato Curry Soup with Coconut Milk

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 cups diced tomatoes
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking for another minute.
3. 3 Add curry powder, cumin, coriander, and cayenne; toast spices for about 30 seconds.
4. 4 Pour in diced tomatoes, vegetable broth, coconut milk, tomato paste, and sugar.
5. 5 Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste. Use an immersion blender to puree until smooth, or transfer to a blender.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add chickpeas for extra protein.
• Stir in spinach leaves for an extra veggie boost.

Substitutions

• Use almond milk for a lighter version.
• Substitute curry powder with garam masala for a different flavor profile.

Pairings

• Pairs well with a fresh cucumber salad.
• Serve alongside mango chutney for a sweet contrast.

Nutrition

Tips

• For extra creaminess, blend half the soup and leave the other half chunky.
• Add a squeeze of lime juice before serving for a zesty kick.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm naan bread.
• Pair with a side of steamed jasmine rice.

FAQ