Recipe: Melissa Clark's Curried Coconut Tomato Soup
Makes 2 to 4 servings
- 2 tablespoons unsalted butter
- 1 Spanish onion, thinly sliced
- 1 1/2 teaspoons kosher salt, plus additional, to taste
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch chili powder
- 1 (28-ounce) can diced or whole peeled plum tomatoes
- 2 (13.5-ounce) cans coconut milk
- Chopped fresh cilantro or mint or basil, for garnish
1. In a large saucepan over medium heat, melt the butter. Add the onion and 1/2 teaspoon salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until onions are meltingly tender, about 15 minutes. Lower the heat and adding a sprinkle of water if necessary to keep onions from browning.
2. Stir in the curry powder, coriander, and cumin and cook 1 minute. Stir in the tomatoes and their juice and 4 cups water. Bring the mixture to a simmer over medium-high heat. Simmer, uncovered, for 20 minutes.
3. Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pan. Whisk in 1 can coconut milk. Spoon off 1/2 cup cream from the top of the second can (reserve the remaining milk for another use such as coconut rice, ) and whisk it into the soup. Stir in the remaining 1 teaspoon salt. Gently heat the soup over medium-low heat for 10 minutes, or until it reaches the desired consistency. Ladle the soup into bowls and garnish with cilantro.
