Tomato-Curry Soup
Cuisine: Asian
Author: Michele Morris - Tasting Colorado
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • ¼ cup (60 ml) grape seed oil
  • 1 small onion, diced
  • 2 large cloves garlic, sliced
  • 5 medium shallots, thinly sliced
  • 1 Tablespoon galangal (or fresh ginger), minced
  • 1 Tablespoon yellow curry powder
  • ½ teaspoon white pepper
  • 1 teaspoon salt
  • 2 (28 ounce, 794 g) cans peeled tomatoes
  • 8 cups (1890 ml) water
  • ⅓ cup (70 g) palm sugar (or brown sugar)
  • 2 to 3 stalks fresh lemon grass, cut in pieces and bruised
  • ½ cup cilantro stems
  • 5 large kaffir lime leaves, bruised
  1. Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
  2. Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
  3. Wrap the lemongrass, cilantro, and kaffir lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
  4. Puree the soup using a stick blender. If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at