Start this soup off by cooking down the chopped onion and garlic in a bit of olive oil on medium-high heat. Once the onions have softened, about 5 minutes or so, stir in the red curry paste. Reduce to medium heat and let cook for 5 minutes, stirring occasionally. Next, add the diced tomatoes to the pot and continue to let cook until the tomatoes break down and release their juices, about 10 minutes. Using an immersion blender or food processor, take the tomato mixture and puree until smooth. If using a food processor, return the puree to the pot and add in the remaining soup ingredients. Once the soup starts to bubble, turn to low heat and let simmer on the stove for 20 minutes, stirring every once in a while. Finally, season with salt and pepper to taste.
Ladle out soup into bowls and finish with a dollop of sour cream! Stay warm folks!
What you'll need...
1 yellow onion (finely chopped)
2 cloves garlic
1 TBSP red curry paste
5 cups diced tomatoes
2 1/2 cups chicken stock (use veggie stock to stay vegan)
1 can white beans (drained)
1 1/2 cup zucchini squash (1/2″ cubed)
1 TBSP lapsang sougchung tea (finely ground)
2 TSP lemon juice
1 TSP white wine vinegar
salt and pepper
sour cream (for garnish, optional)
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.
by Dan Clapson