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A Simple Tomato Soup

Saturday - January 27, 2018 11:18 am , Category : RECIPES

Ingredient:

4 tbsp unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 tsp fine grain sea salt, plus more to taste
3 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chile flakes
2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
1 14-ounce can coconut milk

Method:
to serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg

In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.

Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water.

Simmer for fifteen minutes or so, then puree with a hand blender until smooth. This is the version you see up above (minus the toppings). That said, at this point you can decide if you'd like your soup even a bit thinner - if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.
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