Regardless of the season, there’s something calming about soup. It makes you slow down a bit, wait for the intense, right-off-the-stove heat to pass, then carefully take a taste. It’s second nature to me to wrap my hands around the bowl, almost in prayer to the soup gods. Eating soup is meditation in a bowl.
This summer has been exceptionally chaotic and in the midst of it, I decided to attempt a moment of calm with some tomato soup. I added an Indian flair with some curry powder and coconut milk. The immersive smell of curry in the house also just feels like a wonderful embrace.
When the soup was ready and I finally wrapped my hands around my bowl and sipped on the soup, the brightness from the tomato and the heat from the spices brought me a sense of calm and happiness that smoothed the chaos of the day, just for a moment.
Ingredients
- 2-3 medium tomatoes, chopped
- 2-3 garlic cloves, diced
- 1/2 can coconut milk
- 1 cup water/low-sodium vegetable stock
- 1 tbsp curry powder
- 1 tsp paprika
- 1-2 tsp cayenne or chipotle
- salt, to taste
- squeeze of lemon juice, to taste
Instructions
In a stock pot, heat a tablespoon of olive oil to medium heat.
Once hot, add garlic and curry powder and sauté for 1-2 minutes.
Add tomatoes, coconut milk, water, paprika, and curry powder.
Bring a boil, then let simmer for 15-20 minutes.
Puree with an immersion blender in the pot or a deeper bowl. If you don't have an immersion blender, blend in a few batches in a regular blender.
Add lemon and salt to your preference.
You can cool the heat in the curry and added spice with a dollop of Greek yogurt, or if you're vegan, a dairy-free version.
Want more tomatoes? Read the other Nutrition DL posts about tomatoes here:
Nutrition DL: Tomatoes (breaking down the facts for you)
Greek Style Farro Salad
Summer Vegan Burger
