Monday Meal Ideas: Spicy Curried Tomato Soup

Since I’ve been back in Barcelona, I’ve managed to catch a monster head cold, most probably from the sneezing, runny-nosed but still adorable cats at Barcelona’s animal shelter on Tibidabo mountain. More on that later, though. At any rate, when I’m sneezy and scratchy-throated, I prefer hot food in liquid form, thus this Monday’s meal idea, spicy curried tomato soup. This super-simple recipe is tangy, and just spicy enough to clear up your head for a few minutes (at least while you eat it). So give it a go. I like it with stinky goat cheese and mozarella quesadillas (whole grain wraps), but you can’t go wrong with toasted cheese on your favorite bread or cheese-flavored crackers sprinkled in the soup itself.

 

Spicy Curried Tomato Soup  (serves 3-4)

  • 18oz can tomato sauce
  • 18 oz water
  • 1/3 yellow onion, diced
  • 1 clove of garlic, minced
  • 1 tsp of yellow curry powder
  • 1/2 tsp of cumin seeds
  • 1/2 tsp sugar
  • 1 spicy red guindilla pepper or similar
  • 1 tsp olive oil (extra virgin)
  • salt to taste
  1. Brown the onions, garlic and the guindilla pepper in the olive oil.
  2. Toast the cumin seeds
  3. Add the tomato sauce and 1 can of water.
  4. Bring to a boil and let reduce for 5 minutes
  5. Mix in curry and sugar.
  6. Cover.
  7. Add salt to taste.

Serving suggestions and Extra Tips

  • This recipe is vegetarian, vegan and celiac-friendly.
  • It makes an easy weeknight meal with the addition of a quesadilla or toasted cheese sandwich.
  • For vegans made it a complete meal by adding chunks of tofu or canned lentils and some fresh spinach to the soup just before serving.
  • Switch up the spices depending on your personal preferences. For an Italian-inspired soup, switch basil and oregano for the cumin and curry, or for Tex-mex, skip the curry and garnish the soup with cilantro and corn before serving.

 

 

 

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