This post has to be quick, I am currently doing two jobs at my company and March has been manic! The great news is that I will be taking on a new position in April…more to come there soon.
I love soup, but I rarely make it at home. Strange because I almost always order it at restaurants.
This curried soup recipe from the Food Matter Project was unknown for me. I have never had soup with curry flavors nor have I cooked with coconut milk before. The flavors end up mixing really well. Spicy, sweet, bold, and hearty…this soup will be going into the favorite soups file.
For my version I added an extra jalapeño because I love very spicy soup, 3 stalks of celery, an extra carrot, and used red curry powder.
* I have a lot left over, so I plan to try the poached egg version where you crack an egg in the gently boiling soup and then serve.
::: the onion, jalapeño, celery, garlic, and ginger sautéing in dutch oven :::
Red Curried Vegetable Tomato Soup serves 4-6
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 tablespoon cloves garlic, minced
- 1 tbsp minced ginger
- 2 jalapeno peppers, minced
- 2 tbsp red curry powder
- 1 tsp cumin
- big pinch of sugar
- salt and pepper
- 2 potatoes, peeled and chopped
- 2 carrot, chopped
- 3 stalks of celery, chopped
- salt and black pepper
- 3 cups vegetable broth
- 1 cup light coconut milk
- 1 28 oz can diced tomatoes
- 1 small cauliflower, cored and roughly chopped
- 4 hard boiled eggs, roughly chopped, for garnish or opt to poach the eggs in the soup
- 1/4 cup chopped fresh cilantro, for garnish
Put the oil in a large pot or dutch oven over medium-high heat. When it is hot add the onion, garlic, ginger, and jalapeno. Cook, stirring occasionally, until softened 3-5 minutes. Stir in the curry powder, cumin, and sugar. Cook and stir until the spices become fragrant, 1-2 minutes.
Add the potatoes, carrots, and celery and sprinkle with salt and pepper. Cook, stirring for a minute or 2 then add the vegetable broth, coconut milk, and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture gently bubbles. Cook, stirring once in a while, 20 minutes.
Add the cauliflower and adjust the heat to the mixture bubbles gently again. Cook until all the vegetable are very tender about 15 minutes more.
The soup will refrigerate great for 3-4 days and you can also freeze it to re-heat later.
optional: Serve with chopped hard boiled eggs and cilantro.
And to see some creative renditions of the original recipe head here to where the other Food Matter’s Project members posted their recipes.