January 26, 2015

In the Kitchen: Curried Tomato & Kale Soup

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.

1 comment:

  1. Hi Katie. I visited The Market in downtown Charlottesville and tried this soup. I fell in love with it and was determined to make it at home. Thanks for this recipe.



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