A delicious ‘Raise the bar!’ tomato soup.
You can make it mild or very spicy, adjust the heat with your choice of curry powder or, more or less red pepper flakes. You can omit the mint leaves if you like but I recommend trying it. It brings a delicious new freshness to the soup!
2 Tbsp SOOC Ultra Premium Extra Virgin Olive Oil
1 medium onion, finely chopped
2-3 garlic cloves, mashed & minced
1 (2 1/2″) piece ginger, minced
1 Tbsp medium curry powder
1/4 tsp crushed red pepper flakes
2 Tbsp SOOC Honey Ginger White Balsamic
1 C red lentils
1 lg can crushed tomatoes
1 C cilantro, chopped (save some leaves for serving)
1/2 C mint, chopped
4 C vegetable or chicken broth
Sea salt, ground black pepper
1 can unsweetened coconut milk, shaken well
Lime wedges and sour cream (for serving)
Heat SOOC Ultra Premium Extra Virgin Olive Oil in a medium-sized pot over medium heat. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add SOOC Honey Ginger White Balsamic and 2 Tbsp water and deglaze the pan using a wooden spatula to scrape up any ‘bits’. Add lentils and cook, stirring, 1 minute. Add tomatoes, cilantro, miny, a generous pinch of salt, and the broth; season with pepper. Add coconut milk to the pot. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Top with cilantro leaves and serve with lime wedges for squeezing and sour cream if desired. Like most soups, the flavour improves if it is cooled, refrigerated, then reheated the next day!