It's soup week! I normally post one recipe a week, but I've been on such a soup kick there's a double feature. This may be the last soup recipe I post for awhile and, as much as I love soup, I'm really excited about that. It's been a loooooong winter and I'm very ready for warmer weather. It's supposed to be 60 on Friday and there will be lines at the creemee stand and more than one person sporting cut offs and flip flops. I'm most looking forward to running in shorts instead of my fleece lined leggings for the first time in five months (!!!).
There's bound to be a few more cold days before winter is finally over which give us an excuse to eat this delicious soup. You probably have most, if not all, of the ingredients in your pantry and can whip this up in no time. It's simple to make, super flavorful, and freezes well if you want to make a double or triple batch. I hope your weekend is full of sunshine and good eats. Be well!
curried tomato soup with turmeric cream (vegan)
1 tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 tbsp grated ginger
2 tsp curry powder
1 28 oz can crushed fire roasted tomatoes
1/2 cup vegetable stock
1 15oz can full fat coconut milk (liquids for soup, solids reserved for cream)
1 tbsp maple, honey, or agave
coconut milk solids reserved from 15oz can of milk
1/2 tsp turmeric
pinch of salt
Heat the coconut oil over medium heat. Add the onion and cook for 5 minutes. Stir in garlic, ginger, and curry powder and cook for 2-3 minutes until very fragrant. In the soup pot, pour tomatoes, stock, and coconut milk reserving coconut milk solids in a small bowl to make the cream. Stir in maple, honey, or agave and allow the soup to simmer for 15 minutes. After soup has simmered, puree in the blender or with an immersion blender. Taste soup and season with salt and pepper to your liking.
Meanwhile, add turmeric and a pinch of salt to the bowl of coconut milk solids and whip with a fork.
Add soup to bowls, stir in turmeric cream, top with cilantro, and serve with warm pita bread. Enjoy!