This delicious soup was made for me by my fabulous friend, who happens to be an amazing cook, Alicia. She has done some guest posts on my site, try her Cobb Salad and Dark Chocolate Truffles. This soup takes just minutes to make, making this a perfect easy meal during a busy work week. Make extra and freeze it for future emergency dinners. This soup recipe comes from 101 Cookbooks. I kept it Paleo by making cauliflower rice, adding some chopped almonds and topping it with some coconut cream.
4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
6 cups water
Soup add ins
1 head of cauliflower, shredded on a cheese grater and heated in about 4-6 tbs of grass-fed butter, stir often.
1/2 cup ground almonds or mixed nuts.
Drizzle of coconut milk.
In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. At this point you can decide if you'd like your soup even a bit thinner - if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.
Author: 101 Cookbooks