This soup is so creamy that you could also use this as a sauce. Pour some over a large piece of chicken and you suddenly go from starter to main meal! Grating the tomatoes is a lot easier than boiling and peeling them. And there is something wonderfully childlike in making a mess!
You could always used tin tomatoes, but I prefer them fresh for this dish. There is no traditional soup stock either, but this soup is just fine with the coconut cream for a base.
2 cups grated tomatoes
1 tin coconut cream
1/2 tspn black mustard seeds
2 dry red chillis, finely chopped
8 fresh curry leaves
- Heat the coconut oil in a large saucepan and add the black mustard seeds. When they start to pop add the curry leaves and red chilli. Cook for 2 minutes.
- Add the onions, ginger and garlic and cook for 2 – 3 minutes.
- Add the tumeric, fenugreek and cumin and cook for another 2 minutes.
- Add the tomatoes and tomato puree and cook for 5 minutes on a low simmer.
- Add the coconut cream, season to taste and cook for about 15 minutes.
- Puree the soup in a blender (or by using a hand blender).
- Slurp, eat and enjoy!