Before we start swapping winter soups for spring salads, let’s enjoy one more heart-warming liquid lunch from 101Cookbooks.com—an online recipe journal from James Beard-nominated cookbook author, Heidi Swanson. This particular soup recipe is not Swanson’s own concoction (more on those later!), but rather an inspired dish adapted from the Curried Coconut Tomato Soup she found in Melissa Clark’s Cook This Now.
Unlike Clark’s original recipe, Swanson prefers to reduce the amount of coconut milk in favor of more straight-up tomato. She also likes to use fresh herbs (thyme or oregano) and serve it with pan-fried paneer croutons, a poached egg, toasted almond slices and a squeeze of lemon over cooked brown rice or farro.
4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes (preferably fire-roasted)
1 14-ounce can coconut milk
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 15 minutes or so, then puree with a hand blender until smooth. 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.