There is a a specialty grocery store in Charlottesville that serves the most delicious soups and salads. I try to limit myself to only eating their twice a month, but I can easily stop in every week for a quick lunch while I'm at work. They make the most amazing tomato and kale soup that I recreated at home this weekend. The curry adds a great warmth, and the coconut milk adds a nice creaminess you don't have to feel guilty about. You can make this with fresh tomatoes if you have them on hand, but canned tomatoes make a great substitute during the winter.
Curried Tomato & Kale Soup
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1 28-ounce can whole tomatoes
2 cups water
1/2 bunch kale, torn
3/4 cup coconut milk
Add olive oil to a large dutch over medium heat. Add onions and saute until soft. Once onions have turned soft and brown, add garlic and spices and cook for about a minute until fragrant. Pour in tomatoes and water and bring to a boil. Reduce to a simmer and cook for 15 minutes. Turn off heat, and blend with an immersion blender or regular blender until smooth. This will take 2-3 minutes.
Add kale and cook for another 5 minutes until softened. Stir in coconut milk and adjust seasonings as needed. Serve warm with a drizzle of coconut milk.
