This is one of my favorite recipes for many reasons, starting with the fact that it’s different in a good way. It’s also so easy to make that it has become a default option when I don’t know what to have for dinner.
The flavor comes from the use of good quality tomatoes and a few spices. A squeeze of lime juice and a sprinkling of cilantro round it out, while coconut milk makes it creamy. Brown rice, almonds, and paneer make it filling. Sometimes I eat this with some naan or other flat bread.
If you like Indian food, try this. It’s easy, filling, and amazingly good.
Curried Coconut Tomato Soup
- 2 tablespoons butter
- 1 medium onion chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 2 large cans whole tomatoes
- 1 can coconut milk
- Juice of 1 lime
- 1 cup cooked brown basmati rice or just use instant
- Paneer cheese cubed
- Chopped cilantro for garnish
- Chopped or sliced almonds toasted, for garnish
- Heat a soup pot over medium heat. Add the butter and onion and cook until soft. Stir in the spices and season with salt and pepper. Cook for another minute or so.
- Add the tomatoes and turn the heat up. Cook for about 15 minutes, until the tomatoes have started to break down.
- While the soup is cooking, heat a non-stick skillet (I use cast iron) and add a tiny bit of butter or olive oil. Fry the cheese cubes until they are golden on all sides. Set aside.
- Puree the soup in a blender or use an immersion blender. Transfer back to pot, and add the coconut milk and lime juice.
- To serve, put some rice in your bowl and pour the soup over top. Top with a few cubes of cheese, cilantro, and almonds, and serve with additional lime wedges.