Curried Tomato Soup with Kale Chips


This recipe for tomato curried soup is delicious and uses deconstructed curry powder (I used turmeric, cumin powder, ground coriander and a dash of cinnamon). San Marzano tomatoes and two types of potato provide a tasty base for an intense flavor. In the end I used a immersion blender and pureed the soup which resulted in a thick, creamy sauce with a bit of a kick! Serve with some crunchy good-for-you kale chips.

Tomato Soup

  • 1 Tbsp extra virgin olive oil
  • fresh cilantro, for garnish
  • freshly ground sea salt and black pepper
  • 1 28 oz can san marzano tomatoes
  • 1 13.5 oz can of light coconut milk
  • 1 sweet potato, peeled and diced
  • 1 regular potato, peeled and diced
  • pinch of sugar
  • 0.5 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1.5 tsp ground cumin
  • 2 tsp turmeric
  • 1 jalapeno pepper, minced
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp minced garlic
  • 0.5 of a yellow onion, chopped
  1. In a large heavy bottom sauce pan, heat olive oil for until hot. Reduce heat and add garlic, ginger, pepper and onions. Cook for 2-3 minutes. Add in potatoes, coconut milk, tomatoes and seasonings (turmeric, cumin, coriander and cinnamon). Stir together, and bring to a boil. Reduce heat and cook covered while occasionally stirring for about 20 minutes or until potatoes are soft.
  2. At this point you can either use an immersion blender in the pot or transfer soup with ladle to a blender to blend smooth. Or, you can serve it chunky which would also be delicious! Top soup with chopped cilantro for an extra flavor boost and garnish.

Kale Chips

  • extra virgin olive oil
  • 1 bunch of kale (used dinosaur kale)
  • freshly ground sea salt and black pepper
  1. Remove the center hard vein of each piece of kale with a knife and cut into smaller pieces. Spray with a mister or lightly brush kale pieces with olive oil. Sprinkle each piece with a tiny dash of sea salt and pepper. Bake at 375 degrees for about 10 minutes. Serve with soup and enjoy!

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