spicy coconut tomato soup
(from wearyaswater’s recipe box)
quick and easy variation on an old theme
Prep time: 5 minutes
Cook time: 15 minutes
Serves 3 people
Categories: curry, favorites, soup, vegan
Ingredients
- 1/2 can of light coconut milk
- 1 28 oz. can of crushed tomatoes
- fresh basil (a handful, maybe more)
- 1/2 c. water
- 2 cloves garlic (minced)
- 1 tsp. minced ginger
- red curry paste (to taste)
Directions
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On medium heat, heat up water, garlic, ginger, and curry paste in the bottom of a small soup pot.
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When it starts smelling really delicious, add the crushed tomatoes, coconut milk, and basil. If you have some chopped fresh tomatoes you’re just aching to use, here’s the place to add them.
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Stir everything together and cook it for a while…the longer you cook it, the better it tastes.
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Serve with some crusty bread.