This recipe, at first glance, could potentially seem like a very strange idea.
When I read it through, however, I didn’t find it strange at all. I was excited by it. I’ve done curry in soup only once, with butternut squash, and it was pure heaven. I thought, curry with tomato soup? This is totally interesting. In my head, I imagined that the curry would add warmth and depth, and the tomato base would be fresh and bright. Coconut milk would add a silkiness, and I was obsessing over the idea of a hard-boiled egg garnish. That was something that, in my head, made complete sense with tomato soup. Why hadn’t I thought of that before?
Everything I imagined was correct, and then some. I am officially in love with this soup.
There are a lot of veggies happening inside, but you wouldn’t know it, because I puréed it into a magical existence. I can’t imagine not puréeing this soup, because when you do, it’s basically a curried tomato bisque. And who doesn’t love a good and creamy bisque?
I followed the basics of the recipe, with the following adjustments: doubled the onions and carrots, added an extra tablespoon of curry powder, omitted the chile, used one 28-ounce can of San Marzano tomatoes rather than three cups of chopped tomatoes (as usual, I left the tomatoes whole and pressed them against the pot every now and then to break them up), used one 14.5-ounce can light coconut milk rather than one cup, and added two hard-boiled eggs for a total of six.
Instead of using vegetable stock, I made a garlic broth by adding 12 halved garlic cloves to a little olive oil in a pan, allowing them to soften over low heat for about 15 to 20 minutes, and then adding 4 cups of water to the pan and simmering for 45 minutes. Because I left these tender garlic cloves in the soup, I didn’t add the tablespoon of garlic. Because of this and the extra coconut milk, I would say that I got more than 4 servings out of it altogether. Probably closer to 6.
Last but certainly not least, I went for fresh basil instead of cilantro. I got the whole curry/Thai connection with the cilantro, but I was moreso feeling the basil/tomato aspect, and I was super-happy with the result. Something about the basil and the hard-boiled eggs just jived for me.
Yeah, I’ll be making this one again.