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Bevin at Magnolia Reverie was featured as a Southern Blog Society contributor in late January. Her post was Tomato Thai Soup. I am feeling really fresh produce deprived and the bright flavors of this soup just called to me. I was not disappointed! The layers of spice were phenomenal. For those who don’t like like curry, try this soup anyway. It’s not overwhelming, just warm and delicious. You really should try to make this soon. You won’t be sorry. I promise.

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Tomato Thai Soup (from Magnolia Reverie)

  • 2 tbsp coconut oil (or extra virgin olive oil)
  • 1 small or medium sweet onion, chopped
  • 2 tbsp fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 1/2 cups vegetable stock
  • 1 (28 oz.) can crushed tomatoes
  • 1 tsp honey
  • 1 tsp red curry paste
  • 1/3 cup coconut milk or light coconut milk
  • Garnish with cilantro and Greek yogurt

Melt coconut or olive oil in a soup pot over medium heat.  Add onion and saute for about 5 minutes, or until onions start to become soft and translucent. Stir in garlic, ginger, cumin, salt and pepper to the pot and cook for a minute or two. Add crushed tomatoes and vegetable stock.  Stir, and bring to a boil.  Reduce heat and allow to simmer for 10-15 minutes, stirring occasionally. In a small bowl, mash the curry paste in the coconut milk and mix together.  Add to the pot, along with the honey, and stir. Remove pot from heat, and blend using an immersion blender. Serve with a dollop of Greek yogurt if using, and garish with a pinch of cilantro.

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