This gentle tomato soup has plenty of pep with both curry powder and garam masala to flavor it, and coconut milk to make it incredibly creamy. This fast and easy soup is perfect for the spring days we are currently experiencing – a mix of spring rains, and sunny days. Some days are worthy of a sweater still, and there are lovely days where we break out our summer dresses. One way or another, this soup has been soothing our souls, and nourishing our bodies often. It reminds me of my Simple Thai Broth because it is so easy and simple to make, is incredibly soothing when under the weather, and also can easily be made into a main dish soup by simple additions.
We first discovered it at a local store and we all loved it with the exception of my youngest who found it too spicy. My version, which boosts better ingredients and is completely allergy-friendly for us, is kept flavorful without as much spice so that even my three-year-old enjoys it. I will be making this often.
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A few notes on ingredients:
- I make my own chicken broth. It’s both cheap, and very nourishing. You can get my basic recipe here, and my bare-bones most frugal recipe here. (Both are delicious).
- I used Pomi Chopped Tomatoes in this recipe. I love that they are unsalted (allowing me to add my own unrefined salt instead of the cheap salt usually used), that they are so incredibly rich in flavor, and that they aren’t canned in traditional cans (I always taste that “tinny” taste). You can substitute whatever brand you prefer easily though.
- I used Mountain Rose Herbs Curry Powder. Delicious!
- I used this brand of coconut milk, which is guar gum free (my oldest seems to get stomachaches from gaur gum). Another great gaur gum free, and delicious brand is this coconut cream.
- This is one of those recipes where owning a hand blender is really helpful!
- 1 large yellow, white, or red onion, or 2 small onion, peeled and chopped finely
- 2 tablespoons of fat or oil of choice (such as coconut oil or avocado oil)
- 3 garlic cloves, peeled and finely minced or put through a garlic press
- 4 tablespoons arrowroot powder (or similar starch or flour), optional
- 1½ tablespoons each curry powder and garam masala
- 6 cups of chicken broth
- 1 carton of Pomi chopped tomatoes, 750g/26.46 oz (or brand of choice)
- 1 14 oz can of full fat coconut milk
- 3 + teaspoons of unrefined salt (unless using presalted tomatoes and broth, then salt to taste).
- Heat the fat in a large pot over medium-high heat, until hot. Add onions, and sprinkle with a little salt. Cook, stirring here and there, for about 5 minutes, or until the onions are starting to soften. Add the garlic, and cook for about 1 more minute.
- Add the arrowroot, and stir into the onions. Add the tomatoes, and curry powder, and garam masala, and stir until mixed. Add the chicken broth and coconut milk, and, if using unsalted broth and tomatoes, add 3 teaspoons of salt. Bring to a simmer and simmer for 15 minutes or so.
- Blend using a hand blender (or, carefully in batches in a regular blender) for a smoother texture. I like mine with small bits of onions still left in it. Adjust to taste with salt. And serve.
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