Creamy Curry Tomato Soup (V)

Serves 2 to 4, as a main course or appetizer


  • 1 tablespoon olive oil
  • 3 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai & True Red Curry Paste
  • 1⁄2 yellow onion, diced
  • 1 28-oz can whole peeled tomatoes (or substitute for fresh tomatoes) 1 cup vegetable broth
  • 1 14-oz can coconut milk, plus more for garnish
  • 1⁄2 teaspoon salt
  • Cilantro, for garnish


  1. Heat the olive oil in a large pot over medium-low heat. When the oil is hot, add the garlic, ginger, and Thai & True Red Curry Paste. Stir and sauté for 1 minute.
  2. Add the yellow onion to the pot and stir to combine it with the curry paste. Continue to sauté, stirring frequently, until the onion has softened a bit, about 3 minutes.

  3. Add the can of tomatoes to the pot along with the vegetable broth and coconut milk. Season with sea salt and bring to a gentle simmer.

  4. Cook the soup over medium low heat for at least 20 minutes, stirring occasionally. Turn off the heat and allow the soup to cool slightly before ladling it into your blender. Puree the soup until completely smooth.

  5. Pour the blended soup back into the pot and keep it warm over low heat. Taste for salt and add a pinch more if needed.

  6. Divide the soup between bowls and garnish with a drizzle of coconut milk and cilantro.