- 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 (pref. fire-roasted)
- 1 14-ounce can coconut milk
- to serve: any of the following that sound good to you – cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg, [avocado]
In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions soften up – 10 minutes or so.
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty – stirring constantly, 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes, 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, add the coconut milk. Adjust with more salt to taste.
Serve, and provide toppings for diners to add themselves.
–Recipe courtesy 101cookbooks.com.
Incredibly tasty soup: