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Tomato Coconut Curry Soup

Yields: 4 cups
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Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.40
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.45
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Madras Curry (Salt-Free) 1 oz bag $3.55
Demi Glaze Vegetable -1.5oz container $5.25
Tomato Powder 4 floz bottle $6.15
Coconut Milk, Powdered 4 oz bag $7.00

Ingredients:

Notes:

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.

Directions:

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.

Serving Suggestions:

Garnish with lime, toasted almonds and/or fresh cilantro or basil. Serve with Indian naan bread or pita bread for dipping.

Yields:

4 cups

Thanks to:

Lindsey Burcham, Savory Spice Shop—Encinitas, CA employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Tomato Coconut Curry Soup

“Just wanted to send a thank you for making my Memorial Weekend BBQ a huge success. I used your Red Rocks Hickory seasoning on my ribs and they were a hit!”

-Penny H. of Gilbert, AZ

Tomato Coconut Curry Soup


Yields: 4 cups

Ingredients:

Notes:

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.

Directions:

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.

Serving Suggestions:

Garnish with lime, toasted almonds and/or fresh cilantro or basil. Serve with Indian naan bread or pita bread for dipping.

Yields:

4 cups

Thanks to:

Lindsey Burcham, Savory Spice Shop—Encinitas, CA employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.