Coconut Curry Tomato Soup

A few weeks ago, my mom and I spent an afternoon at this cute little British tea room in our town. We ordered a few soups, some sandwiches, and a variety of tea. Turns out, the soup of the day was this delectable coconut curry based tomato soup. The coconut and curry combination reminded me of typical South Indian fare. However, despite being an Indian myself, I had never really tasted the three together. I was pleasantly surprised at how well all three flavors complemented each other and knew I had to attempt to re-create it. Although I am not sure of the exact ingredients in that soup, the recipe below is a product of my imagination (and of hours I’ve spent trying to relive the sensory overload of that first bite). Not gonna lie, I think I came pretty close! Oh, and I had a little (too much) fun garnishing as well 🙂

What you will need..

• 5-6 Roma tomatoes
• 1/2 can diced tomatoes
• 1 yellow onion
• 1 carrot
• 1 potato
• 2 Tbsp olive oil
• 2 cups water
• 4 cloves of garlic
• 1 Tbsp minced ginger
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp garam masala
• 1 1/2 tsp red chili powder
• 1 1/2 tsp curry powder
• 1/3 cup coconut milk
• salt to taste

Put it all together..

– Dice tomato, onion, garlic, carrot, and potato (no need to chop these too fine – they will all be pureéd anyway!)

– Sauté garlic and onion in olive oil

– Add ginger and spices, and continue to sauté till onions are translucent and garlic is lightly brown

– Add water and stir in diced potato, tomatoes, and carrot. Bring to a boil.

– Slowly pour in coconut milk and continue to stir until vegetables have softened

– Once cool, take half your mixture and half can of tomatoes and pureé in food processor

– Pureé other half, adjust spices to taste and add additional canned tomato if needed

– Enjoy! 🙂