Wednesday, September 7, 2011

Easy Tomato Coconut Curry Soup

How is the weather where you live? Today is day # 2 of crappy, rainy weather in NY. Here's a quick soup that feels like a big warm hug on a cold day.

Tomato Coconut Curry Soup

  • 1-2 teaspoons olive oil
  • 1/2 onion, diced
  • 1 garlic clove, minced or grated
  • 1 carrot, minced or grated
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon tumeric
  • 1/8 teaspoon ground cinnamon
  • 1 pinch kosher salt
  • 1 pinch sugar
  • 1/2 cup coconut milk (I used So Delicious, unsweetened)
  • 1 28 oz can crushed tomatoes
  • 1-2 handfuls baby spinach, roughly chopped

Heat oil over medium heat, cook onion 1 minute. Lower heat to medium low, cook onion 3 more minutes. Add garlic and carrot, I grated these both right into the pot. Add all of the spices, salt and sugar, cook about 2 minutes. It will look a little like a paste at this point. Turn the heat down all the way to low and add the coconut milk. Mix it all together, the color will be a beautiful golden yellow. Turn the heat up to medium again and add the can of tomatoes, plus 1/2 a can's worth of water. Bring it up to a gentle boil and toss in the spinach. Simmer just until the spinach is wilted and enjoy, perhaps with some crusty bread.

onion, garlic, carrot & spices 
add coconut milk...
add tomatoes, then spinach...


Dawn said...

This looks delicious! The boy and I were just discussing last night that though the weather isn't fall-like here yet (it's actually in the 80s and perfect - so unlike the PNW!), we are both already craving warm, comforting soups. I can't wait to make this, and thanks for sharing the recipe and great photos.

Danielle said...

Aww thanks Dawn! I have to say, I am sooo jealous of your weather right now! But I do love fall and I'm so looking forward to all the fall produce for soups and stews. Enjoy!

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