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Hey there, soup lovers!
Are you in the mood for something warm and delicious? I’ve got a treat for you!
Today, I’m sharing my favorite curried tomato soup recipe.
It’s rich, cozy, and packed with flavor.
Plus, it’s super easy to whip up!
Grab your ingredients, and let’s dive into this tasty bowl of goodness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 tablespoon red curry paste
- Tomatoes
- Onions
- Vegetable stock
- Coconut milk
- Coriander
Step 1: Sauté the Red Curry Paste
Begin by heating up some oil in a pot over medium heat.
Add about 1 tablespoon of red curry paste to the hot oil and stir for a moment until it becomes aromatic.
This helps to release the flavors of the curry paste.
Step 2: Add Vegetables and Stock
Add roasted tomatoes and chopped onions to the pot.
Stir them with the curry paste and allow them to cook for a few minutes.
Pour in the vegetable stock and bring the mixture to a boil.
After it reaches a boil, reduce the heat and let the soup cook for 10 minutes, allowing the flavors to meld together.
Step 3: Add Coconut Milk and Blend
After the soup has cooked for 10 minutes, add a splash of coconut milk to the pot for a creamy texture.
Use an immersion blender to blend the soup until it is smooth and well-combined.
If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches (be careful, it will be hot) and then return it to the pot.
Step 4: Serve and Garnish the Soup
Ladle the smooth, blended soup into generous bowls.
To garnish, drizzle some additional coconut milk on top for a beautiful presentation.
Finally, sprinkle fresh coriander leaves over the soup for a burst of color and added flavor.
Serve hot and enjoy!
