It’s getting a little annoying, right? My slight obsession with Cook This Now by Melissa Clark, that is. Once in a while you come across a book that really speaks to you. This is the kind of food I love. That being said, I almost never make soup except for big holiday dinners. My thought is that on a normal night, like after a long day at work, soup just isn’t going to satisfy me. But the flavors of this recipe sounded so right — Curried Coconut Tomato Soup. Yes, yes, and yes.
I added the sprig of cilantro just for the finished dish photo. In real life of course I chopped it up — I’m one of those cilantro lovers, so there’s no such thing as too much. The recipe calls for transferring everything to a blender to puree before adding the coconut milk, but that technique always makes me nervous (hot soup, blender, steam, explosion!). I made use of my handy immersion blender, courtesy of KitchenAid, and did the blending right in the pot (off the heat of course). I think it turned out slightly more chunky that way, but it seemed right. I served it with some toasted corn tortillas for dipping, and that worked pretty well for a real meal. Another winner by Melissa.