It's times like this I am glad I observed my OCD mother and her zealot-like devotion to keeping a meticulous day planner and having a ready stash of quick and easy recipes on hand that would easily carry over into future meals.
This soup is one of those recipes. Using only a few spare ingredients, some kept on-hand regularly, a few not so much but easily picked up if planning ahead, it's a recipe with amazing versatility. Made as is, it's a exotic tomato soup with hints of curry, lemongrass, lime, and a bit of a spicy kick.
The bonus? It makes plenty. Ah, but there is another fine direction to take this dish to - should you tire of this curried tomato soup then you can easily transform it. Throw it in a pot with some freshly chopped veggies and cooked ground hamburger. You'll have a peppery new tomato sauce which give any pasta a gutsy new taste.Curried Tomato Soup
(Recipe adapted from Gourmet)
What You'll Need...
1 red onion, chopped
3 tablespoons vegetable oil
2 tablespoons Thai Kitchen red curry paste
1 teaspoon of ground cumin
2 (14-oz) cans of vegetable broth
1 (28-oz) can crushed tomatoes
1 cup water
1 tablespoon packed brown sugar
What You'll Do...
1. Cook onion in oil in a heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.
2. Purée soup in batches in a blender. Return soup to pot and reheat.
3. Garnish with lime, cilantro, and sour cream.