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
- Brown the onions, garlic and the guindilla pepper in the olive oil.
- Toast the cumin seeds
- Add the tomato sauce and 1 can of water.
- Bring to a boil and let reduce for 5 minutes
- Mix in curry and sugar.
- Cover.
- 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.
