Gluten and Dairy Free Curry Tomato Soup (On a budget)

This recipe puts a delicious twist on a childhood favorite of mine; tomato soup.  This was so perfect for the snowy weather days we have been encountering lately. It fit my cravings for something creamy, warm and delicious.

I am a warehouse store shopper, and I frequently look for bargains that help with my wallet. I saw the super-size gallon can of tomatoes, and thought about making a very large batch of tomato soup. It was the same amount of effort, and I have an easy lunch or dinner for 1 day that is ready to go in my freezer.

Cost per serving is relatively low, even though I am using some high dollar items like the “real” coconut milk. I typically wait until it goes on sale at my local health food store and I buy a case or two. My coconut milk was $2.00 per can, onions around $.40 per onion and spices were a nominal charge since I buy those in bulk, so I will call it $.15. Tomatoes were $1.00.  This makes a grand total of $.79 per serving!   You are getting a far superior nutritional value for your dollar in this soup in comparison to other canned soups.  In supermarkets filled with processed everything, this seems to be a concept that has often been forgotten.

There are many health benefits to consuming foods with coconut and turmeric ( http://www.med-health.net/Coconut-Milk-Benefits.html), ( http://www.livestrong.com/article/347582-what-are-the-health-benefits-of-curry-powder/), and all-included in this creamy tomato soup.  Enjoy!

Indian Inspired Tomato Soup

Serves 5
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Casein Free, Dairy Free, Gluten Free, GMO Free, Vegan, Vegetarian
Meal type Lunch, Side Dish, Soup
Misc Child Friendly, Freezable, Healthy Snacks, Serve Hot
By author Melissa Belser
This is a creamy delicious soup for a cool fall day. Allergen free as well.

Ingredients

  • 2 Medium onions (peeled and sliced)
  • 2 Tablespoons olive oil
  • 2 Large garlic cloves (peeled)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse ground black pepper
  • 4 Teaspoons curry powder
  • 2-3 Teaspoons salt (or to taste)
  • 1 Can(11-12 ounces) coconut milk (used Thai brand)
  • 4 Liquid cups canned tomatoes

Note

Use a good quality stock pot with a thick bottom to prevent burning.

A food processor or blender may be used, if you don not own an immersion blender. For blender or processor use, fill to halfway mark to prevent lid from being pushed off, and pulse until blended.

Do not use coconut milk in the large cartons.  The canned, full fat coconut milk is necessary for adding a creamy texture.

Directions

IMG_7427[1]
Prepare the onions by slicing off both ends and peeling the outer skin off; then slice into 1/4 inch slices. Cook the sliced onions with the olive oil until the onions are lightly browned. This will take about 8-10 minutes. Add the prepared (peeled) garlic cloves the last few minutes of cooking.
IMG_7432[1]
These are the tomatoes I used. The big can is daunting, but at $3 something for this huge can, I couldn't resist. Roma tomatoes have a wonderful flavor!
IMG_9194
Add the spices, tomatoes and coconut milk to the pot. Use an immersion blender to puree the tomatoes and onions together until creamy. This step will take several minutes.
IMG_7434[1]
This is my Immersion blender I used.
Cook for 30 minutes on low medium heat. Stir about every 5-10 minutes to prevent burning.

 

 

 

 

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