Tomato Coconut Milk Soup

Hurricane Sandy

The weather lately has been crazy, as anyone looking at the aftermath (and continued destructive path) of Hurricane Sandy could tell you. We’re out of harm’s way here in Tennessee, but we sure have had our NYC/NJ/New England friends on our minds the past few days–many people I know are out of power, and many that I don’t know are dealing with flooded homes or burned homes. What a massive, scary storm. Stay safe everyone!

The cold front that ended up helping to make Sandy into a superstorm hit Tennessee, and the past few days it has been chilly. I’ve been craving something simple and hot and cozy, and this soup hit the spot. It’s also good for lunch leftovers, which is great since I don’t have time to cook lunches and dinners all the time.

The soup, which is adapted from 101 Cookbooks, has endless variations, and so I look forward to making this one a staple at our home. Yum.

Tomato Coconut Milk Soup

Tomato Coconut Milk Soup

adapted from “A Simple Tomato Soup,” 101 Cookbooks 
  • 4 tablespoons olive oil
1 onion, diced
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon fine grain sea salt, plus more to taste

  • fresh ground black pepper, to taste
  • 3 teaspoons curry powder

  • 1 teaspoon ground coriander

  • 1/2 teaspoon fennel seeds
1/2 teaspoon chile flakes

  • 2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
1 14-ounce can light or full fat coconut milk
  • to serve: any of the following that sound good to you – cooked brown rice, lemon wedges, toasted almond slices, fresh herbs, a poached egg

In a large pot over medium heat the olive oil and saute the onions until soft – 10 minutes or so. Add the ginger and cook for 1 minute or so. Stir in the salt, curry powder, coriander, fennel, and chile flakes, and cook just until the spices are fragrant, about 30 seconds.

Stir in the tomatoes, the juices from the cans, and the can of coconut milk. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. Season to taste with salt and pepper. Serve hot over rice or with any of the other toppings you desire. Can also be served at room temp or chilled with a dollop of yogurt, as in the picture above.