Recipe: Tomato Coconut Curry Soup
- 1 Tbsp. olive oil
- 1/4 cup diced white onion
- 1/4 tsp. Dehydrated Minced Garlic
- 1/2 tsp. Organic Ground Peruvian Ginger
- 1 tsp. Organic Ground Cumin Seeds
- 1 to 2 Tbsp. Madras Curry
- 3/4 oz. Vegetable Demi Glaze
- 1-14.5 oz. can diced tomatoes
- 5 Tbsp. Tomato Powder
- 7 Tbsp. Coconut Milk Powder
- sea salt, to taste
This is a versatile recipe that also works with these substitutions: Try Medium Yellow Curry Powder or Zanizibar Curry Powder for more heat in place of the sweeter Madras Curry. Use 1 vegetable bouillon cube or 2 cups prepared vegetable broth in place of the vegetable demi glaze. Use ¼ cup prepared tomato paste in place of tomato powder. Use ½ cup coconut milk in place of coconut milk powder. Recipe easily doubles.
Heat oil in a large saucepan. Add onion and cook over medium heat for 5 to 6 min. until translucent. Stir in garlic, ginger, cumin and curry, then add demi glaze and 2 cups water. Bring to a boil and stir until demi glaze is dissolved. Add diced tomatoes and bring to a simmer. In a small bowl, mix tomato powder with 5 Tbsp. water to create a paste, then add to soup. In another small bowl, mix coconut milk powder with ½ cup hot water, then add to soup. Simmer soup for 10 more min., then transfer to a food processor and process until smooth. Return to a clean saucepan to rewarm before serving. Season with sea salt to taste.
Garnish with lime, toasted almonds and/or fresh cilantro or basil. Serve with Indian naan bread or pita bread for dipping.