You guys, since moving to Italy, I have a new obsession with basil, but you know what really inhibits that obsession? Killing, like, three basil plants.
I'm not even sure what happened. Maybe excessive harvesting? But the last three basil plants that have come into this home have died within a week. Rest assured, though, that those basil leaves that did make it out alive (OK, opposite) found their way onto some toasted Italian bread with fresh mozzarella and a bruschetta-like spread. And it was oh-so good.
I didn't give up on my basil botany, though, and that is mostly due to this recipe. I have been mulling this recipe around in my head for ages (as in, since winter began). I have a newfound obsession of using coconut milk in any place I can, and it's totally soup season, so this tomato soup with a bit of a Thai twist was born. I do wish I could find Thai basil around here, but regular old basil did just the trick and totally warmed up our tummies.
- One 28 oz. can whole peeled tomatoes or 10-12 fresh tomatoes
- 1 T coconut oil (olive oil is fine, too)
- 1 yellow onion, diced
- 3 cloves garlic, peeled and finely chopped
- 1 T fresh ginger, peeled and finely chopped
- 3 T hot madras curry powder
- One 14 oz. can coconut milk
- Handful of fresh basil, thinly sliced
- Soy sauce, to taste
- Immersion blender or food processor
- Place a large pot on the stove over medium heat. Add coconut oil and coat the bottom of the pot as it melts. Add onion, garlic and ginger and saute until soft.
- Dice tomatoes, and add then to the pot along with the curry (if you're using canned, go ahead and add the liquid, too). Stir to combine, cover the pot and let veggies simmer for 5 minutes.
- Add coconut milk and basil to the pot and bring the pot back to a simmer. Once it reaches a simmer, turn off the heat.
- Use an immersion blender to make the soup creamy or transfer the contents to a food processor and blend until smooth (Our food processor broke so I had to use my neighbor's Vitamix. Good times.).
- Ladle into a bowl, add soy sauce and pepper to taste, top with basil garnish because you're fancy like that, and enjoy!
Photos and text © Katie Currid 2015. Recipe inspired by and adapted from Hungry Again.