Simple Tomato Soup
Ingredients
The base
-
4
tablespoons
unsalted butter, olive oil, or coconut oil
-
2
medium
yellow onions, thinly sliced
-
1
teaspoon
fine grain sea salt
-
3
teaspoons
curry powder
-
1
teaspoon
ground coriander
-
1
teaspoon
ground cumin
-
½
teaspoon
chile flakes
The soup
-
2
(28-ounce) cans
whole tomatoes (preferably fire-roasted)
-
1
14-ounce can
coconut milk
To serve
-
to taste
cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg
Instructions
- Melt the butter in a large pot over medium heat, then add the onions and salt, cooking until soft.
- Stir in the curry powder, coriander, cumin, and chile flakes, cooking until fragrant.
- Add the tomatoes with their juices and 6 cups of water, then simmer for about 15 minutes.
- Puree the soup until smooth using a hand blender, adjusting thickness with more water or coconut milk as desired.
- Serve with toppings of choice.
Nutrition Facts (estimated)
Servings
6
Calories
125
Total fat
9g
Total carbohydrates
9g
Total protein
1g
Sodium
589mg
Cholesterol
0mg
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