What a busy week it has been. I'm being sucked into the vortex of kiddie birthday parties. Once you are in, you can never get out. As much fun as it is for the kids, its the same old, same old routine for the parents. The last four birthday parties I've been to have been at the same kids gym location. The same place, the same routine, the same pizza. I think I'm ready for a change of scene. A change of food scene atleast.
So today I decided to make myself a nice light creamy (light & creamy? stay with me!) tomato soup. Its been windy and cold in the NYC area and the sun has been its usual deceptive self around this time of year. After being in and out of the house for the umpteenth time today, I cozily settled in to have my soup and boy, did it deliver. The right amount of heat - from its spice and its temperature.
|Not strained, hence a richer red color|
The soup is vegan and the "creaminess" comes from coconut milk.Since I used coconut milk, the soup was pretty light. The soup also has some standard indian spices, to give it a twist from the traditional recipe. It really worked for me, I hope you like the combination too.
I love the idea of serving soup as an appetizer at parties, served up in shot glasses. Drop a crouton in and its a perfect shot (barring any tequila you might be planning to serve).
|This version of the soup is lighter in color since this was strained|
|Prep Time :||15 mins||Serves:||1-2 people|
|Cooking Time :||20 mins|
|>||3 roma/plum tomatoes|
|>||1/4 yellow onion|
|>||1-2 garlic cloves|
|>||pinch Turmeric (optional)|
|>||1/2 tbsp red chilli powder|
|>||3-4 tsp coconut milk (less is more here)|
|>||2-3 tbsp olive oil|
|>||2 pinches of kasuri methi (or basil leaves)|
|>||day old bread or sliced bread for croutons (optional)|
|*||Heat a pan and add olive oil|
|*||Add garlic and chopped onions right after|
|*||Cook on low-medium heat till the onions cook. Careful not to brown them|
|*||Add pinch of turmeric and red chilli powder|
|*||Add chopped tomatoes. Cover and cook till tomatoes soften. About 10 mins|
|*||Once tomatoes cook, add coconut milk and let cook for another 5-7 mins|
|*||Add kasuri methi, if using and cook for 1-2 mins|
|*||Add salt pepper to taste|
|*||Add 1/2 cup of water and let it cool|
|*||Using a hand blender or a regular blender, blend the soup well|
|*||Using a strainer, strain the soup to get a smooth texture. If you like your soup to have texture, skip this step|
|*||Garnish with chopped basil if not using kasuri methi|
|*||For croutons, fry square pieces of bread in olive oil, drain on paper towel and add to soup|