Jan Vacha
Curry Red Pepper & Tomato Soup
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Ingredience
- 2 tablespoons whole coriander seeds
- 2 tablespoons curry vindaloo
- 3 tablespoons olive oil
- 1 medium sweet onion, diced
- 1 small garlic clove, minced
- 2 inch knob of ginger, peeled and minced
- 1 cup white wine
- 6 long Italian sweet peppers, seeded and diced
- 1 large heirloom tomato (about 2 lbs), chopped
- 1 tablespoon coconut sugar
- 1 can full fat coconut milk (reserve 1 tablespoon for garnish)
- 1 cup vegetable stock
- 1 tablespoon coarse sea salt, plus more to taste
- small heirloom cherry tomatoes, to garnish
Postup
In a large soup pot over medium high heat, toast the coriander seeds and curry powder together for 2 minutes, stirring occasionally -- the coriander will take on a toasted color and the mixture will become fragrant. Add olive oil, and fry 30 seconds more. Add the onion, garlic, and ginger and sautee until the onion becomes tender, about 5 minutes. Add the white wine to the soup pot, and let it cook down by half. Add your sweet peppers, tomato, coconut sugar, coconut milk, and vegetable stock and cook over high heat for 15 minutes. Cut off the heat and add your salt. Using a metal immersion blender, blend together the soup until you get a creamy, smooth texture. Serve piping hot, topped with a bit of coconut milk and some sliced cherry tomatoes, to garnish. This is great topped with crackers, as well!