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Tomato Curry Soup (vegan, with options)

June 26, 2017

Easy tomato soup that tastes better than Campbell’s. It’s also highly customizable.

  • Want a higher quality soup? Prep and use fresh tomatoes instead of canned.
  • Don’t have some of the more exotic stuff? Replace it or skip it.
  • Hate the idea of vegan? Replace the coconut milk with light cream, and/or serve with a hunka meat.

Seriously, all this soup really requires is the tomato, onion, water and salt. Everything else is just a matter of upgrades!

4-6 servings.

Ingredients

  • 1 T olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 cup water
  • 1/2 cup coconut milk
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar (optional, I don’t use it)
  • 1/2 teaspoon sea salt
  • dash of cayenne

Method

  1. In a medium saucepan over medium heat, combine the oil, onion, and garlic.
  2. Cook, stirring constantly, until soft and translucent, 5-6 minutes.
  3. Add the remaining ingredients and cook 5-8 minutes.
  4. Serve chunky or blend well (my favorite).

Goes well with cheese sammiches, or baked potatoes, or pasta.

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