Yellow and Red Tomato Coconut Curry Soup

My husband and I love tomato soup. We especially like it with fresh tomatoes, and even better if they are August tomatoes. Last summer I made tomato and white bean, and a tomato and corn, and a tomato and meatball soup. It came out a little thick, and it was more or less a bowl of spaghetti and meatballs. Not my intention, but delicious nonetheless.

This summer I was inspired by all the beautiful yellow tomatoes I've seen at the farm stand I like to frequent in Maryland. I made a delicious salsa of red and yellow tomatoes for a party. I thought the taste and color were awesome. This got me thinking about soup. This recipe is truly inspired, just ask my husband.

7 yellow tomatoes (approximately 4 lbs.), plus 2 medium-sized red tomatoes

4 cups low-sodium chicken stock
2 medium onions
3 cloves of garlic
2 tsp curry powder
1 tsp turmeric
1 tsp coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
1 cup coconut milk

chopped cilantro for garnish (optional)

Directions

Wash and core the tomatoes first, then drop into boiling water for a minute or two, a few at a time. Remove tomatoes and place in a bowl of ice water. Once they’re out of the ice bath the skins will come right off with your hands. Seeding them is messy but takes no time over your garbage or disposal. Cut the tomatoes in half (horizontally), and with your fingers remove the seeds and that jelly- like stuff. You can then dice up the tomatoes and place in a bowl. Keep the yellow and red tomatoes separate. They are added to the soup at different times.


In a large soup pot, sauté onions and garlic with some olive oil. Once the onions become translucent add salt, pepper, curry powder, turmeric and coriander. Then add yellow tomatoes, and let cook for 20 minutes, on medium low.

Add chicken stock and let cook on medium low for 10 minutes. Then taste soup and see if you need to add more salt or pepper.

After any needed adjustment, puree the soup with a regular or immersion blender.

Once the soup is pureed, add the chopped red tomatoes. Let cook for 10 more minutes on low.
Then add 1 cup of coconut milk, stirring to combine.

Garnish with cilantro