Fire-Roasted Tomato and Red-Pepper Soup
Spicy curry and ginger, topped off with tastes of smokey fire-roasted tomatoes and peppers come through beautifully while the coconut milk keeps the heat perfect for warming up on cool days.
Ingredients
- 2 tbsp olive oil
- 2 tbsp vindaloo curry spice mix recipe below
- 1 large carrot peeled and chopped
- ½ large onion chopped
- 2 inches fresh ginger grated or minced
- 1 large garlic clove chopped
- 2 ⅓ cups fire-roasted tomatoes chopped (leaves skins on for more smokiness)
- 2 large roasted red peppers chopped (about 2 cups)
- 1 ½ cups dry white wine
- 1 cup veggie stock or water
- 1 14-oz can full-fat coconut milk
- Salt and pepper to taste
Vindaloo Curry Spice Mix
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- Pinch ground cloves
- ½ tsp ground black pepper
- Pinch ground cardamom
- ¼ tsp cayenne pepper
- ¼ tsp ground hot mustard
- ½ tsp chili powder
- ½ tsp Thai red curry powder
Instructions
Vindaloo Curry Spice Mix
- Mix together and use for seasoning in curry dishes. Makes 2 tablespoons of mix.
Soup
- Heat olive oil in a large stock pot, over medium heat.
- Add vindaloo curry mix and simmer in the hot for about 30 seconds or until fragrant.
- Toss in the onion and carrots, cook for 2 to 3 minutes then add garlic and ginger. Cook until onions and carrots are soft.
- Pour in the wine and simmer until reduced by half before adding in the tomatoes, peppers, sugar, coconut milk, and stock or water.
- Allow the ingredients to simmer for about 20 to 25 minutes. Remove from the heat and season to taste with salt.
- Using a blender, food processor or immersion blender, process the soup until it is smooth and creamy.
- Serve hot, topped with chopped fresh basil is desired.
Notes
*This soup freezes well.
