Roasted tomato and curry soup
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until the tomatoes are caramelized.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until softened.
- Stir in the curry powder, cumin, and coriander, and cook for another minute until fragrant.
- Add the roasted tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro.
- Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.