Curried Tomato Soup

Tuesday, October 14, 2008

I've done the math now and I figure I am either working, doing homework, in class, or writing for one of my side jobs about 70 hours a week. My God, I keep new hours like the new-bitch lawyer at a law firm. Balance that with crazy felines, everyday household stuff, sleep, attempting to get to the gym (will not become a fat foodie!), and my dangling by a thread social life and it becomes hard to find a moment to cook something for myself.

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
lime wedges (optional)
cilantro leaves (optional)
sour cream (optional)

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.


  1. This sounds wonderful. Hang on to that gym habit, whatever you do. It's hard to get the habit back if you let it go.

  2. That soup sounds great, and couldn't be easier. I plan on making lots of soup during my first Montana winter!

  3. Tres impressive, Garrett.

    If I had your schedule, I'd probably just start slurping meal replacement shakes and give up on eating for a while... well, maybe not.

    This soup looks fabulous.

    And I second what Kalyn said - keep the gym habit, and it will keep you.


  4. I'm the new bitch-lawyer at a big law firm, just started a few weeks ago. I will make this soup and park it in the office fridge for late nights in the office. Let's hope no one steals it!

  5. this looks so good~ I temper mine with some cloves, cumin seeds and chopped jalapenos at the
    I am gonna try your version with a red curry paste.

    cheers! trupti

  6. That is quite a schedule! You are truly dedicated. Thanks for taking a moment to share this recipe with us!


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