makes 8-10 servings
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 (28-ounce) cans organic fire-roasted whole tomatoes
2 tablespoons dried minced onions
1 14-ounce can light coconut milk
salt and pepper to taste
1. Heat a large stockpot over medium-high heat. Add the curry powder, ground coriander, ground cumin, and pepper flakes. Cook until fragrant, about 30-45 seconds.
2. Add the tomatoes (including the juices). Stir to combine.
3. Stir in the dried onions.
4. Reduce the heat and simmer for 15 minutes.
5. Use a handheld blender to puree the soup until smooth.
6. Stir in the coconut milk. Let simmer for an additional five minutes. Season with salt and pepper to taste.
7. Serve as-is, over rice, or alongside a grilled cheese sandwich.