Thai-Spiced Tomato Soup
Adapted from Gourmet, October 2009
1 onion, chopped
3 tablespoons vegetable oil
2 tablespoons Thai Kitchen red curry paste
1/2 teaspoon cumin seeds
2 (14-oz) cans reduced-sodium chicken broth
1 (28-oz) can crushed tomatoes
1 cup water (I skipped this)
1 tablespoon packed brown sugar
juice of 1/2 lime
a handful of cilantro leaves
1. Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.
2. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.
3. Purée soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy.
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