Tomato Soup With Curry
When it comes to fruits and vegetables, there’s no reason to limit yourself to fresh items only. Especially when your refrigerator is nearly empty, you cannot underestimate the potential of pantry staples like heart-healthy canned tomatoes and anti-inflammatory coconut milk. Combined with some carrots and a little dried curry powder, they easily transform into a flavorful soup that’s ready to be enjoyed in well under an hour. Try it on its own or with Vegetable Crackers from The Age Beautifully Cookbook.
SERVES 2
Ingredients
2 Tbs. toasted sesame oil
½ cup diced red onion
2 carrots (about ⅔ cup), peeled and chopped
1 (13.66 oz.) can coconut milk (full fat)
1 (28 oz.) can crushed tomatoes with basil
1 Tbs. curry powder
Salt and black pepper
Instructions
1. Heat oil in a large soup pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add carrots and cook for an additional 5 minutes or until carrots just begin to tenderize.
3. Stir in coconut milk, tomatoes, curry powder, and salt and pepper, bring to a low boil, and then simmer for about 10 minutes, or until flavors have adequately melded.
4. Transfer to bowls and top with freshly cracked black pepper if desired before serving.
