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Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set

Test Kitchen Approved

Tomato Coconut Curry Soup

Recipe By Lindsey Burcham

Recipe By Lindsey Burcham

Serving Suggestions

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

Recipe 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-glace. Use 1/4 cup prepared tomato paste in place of tomato powder. Use 1/2 cup coconut milk in place of coconut milk powder. Recipe easily doubles.

Ingredients

1 Tbsp. olive oil

0.25 cups diced white onion





0.75 oz. Vegetable Demi-Glace

1 (14.5 oz.) can diced tomatoes



Sea salt to taste

Savory Spice ingredients in this recipe

  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Tomato Powder

    Made from dehydrated tomatoes, this powder can be made into a paste, sauce, or juice in minutes. No more opening cans of paste to use a portion and...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Madras Curry Powder

    Curry powders originated in Chennai (Madras) where the locals who worked for the British in the 18th century made traditional Indian dishes for new...

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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-glace and 2 cups water. Bring to a boil and stir until demi-glace 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 1/2 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.