Food: Make tomato basil curry soup (recipe)
Tribune Food Columnist
Upon reading the recipe title, it may seem a little strange, but I promise it is quite tasty.
There are so many great reasons to make soup. First of all, it makes the best leftovers as the longer most soups sit the better its taste. You can also easily freeze most soups and have leftovers ready to eat anytime. Making soup is additionally a great way to use up what’s in the fridge — just grab some broth, add sauteed vegetables and voilà!
My favorite part about soup is that it fills you up, yet doesn’t leave you feeling stuffed. Start your dinner with a small bowl of healthy soup and you can reduce your food intake. I usually pair soups with a salad and piece of homemade bread.
TOMATO BASIL CURRY SOUP
Makes 4-6 servings
2 tablespoons coconut oil
2 cloves garlic, chopped
1 28-ounce can of diced tomatoes
3 tablespoons red curry paste
1 14-ounce can of coconut milk
4 cups chicken or vegetable broth
8 large basil leaves, chopped
Heat the oil in a large pot and sautee the garlic for 2-3 minutes over medium heat. Pour the can of tomatoes into the pot and season with a dash of salt and pepper. Place the curry paste and coconut milk in a bowl and whisk until any clumps are out. Pour all of the coconut milk into the pot, cover and cook for 20 minutes. Before serving, top with basil. Serve warm and enjoy!
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.
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