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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.

Print Curried Tomato Soup Yield: Serves 2-3 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. 3.1 (c) 2013-2014 Small Eats

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