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Tomato-Curry Soup from Tasting Colorado Cookbook (and a signing event!)

May 24, 2013 | Tasting Colorado Cookbook

tomato-curry-soupWhen I was asked to pull together recipes for the Tasting Colorado Cookbook, I had the challenge of identifying what really typifies Colorado cuisine. What I found was not necessarily a limited definition (like Creole food for Louisiana, or barbecue for Texas), but rather an attitude about food. Coloradans crave innovative food, and we’re passionate about the quality of that food and the sources for that food. Nobody typifies this better than Lon Symensma of ChoLon Modern Asian Bistro in Denver.tomato-curry-soup-1Take this tomato soup, for instance. Most of us, when faced with a bowl of tomato soup, expect an Italian sort of experience – perhaps some basil, garlic, undertones of Parmigiano cheese. But Chef’s rendition is a creative Asian riff on tomato soup, and a mighty good one at that. With flavors of lemongrass, kaffir lime leaves, and curry, it’s anything but ordinary. It’s also pretty darn easy to make, so I hope you’ll give it a try. In the meantime, I have two upcoming book events you might want to stop by:


Monday, May 27, 2013
11:00 AM to 1:00 PM
Book Signing!

Barnes & Noble (Pearl St. location)
2323 30th Street
Boulder, CO 80301
(303) 444-1066


Monday, June 3, 2013
7:30 PM
Book talk, signing and tasting!

Tattered Cover (Colfax location)
2526 E Colfax Ave
Denver, Colorado
(303) 322-7727

5.0 from 1 reviews
Tomato-Curry Soup from Tasting Colorado Cookbook (and a signing event!)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • ¼ cup grape seed oil
  • 1 small onion, diced
  • 2 large cloves garlic, sliced
  • ¼ pound thinly sliced shallots (about 5 medium shallots)
  • 1 tablespoon minced galangal or fresh ginger
  • 1 tablespoon yellow curry powder
  • ½ teaspoon ground white pepper
  • 1 teaspoon salt
  • 2 (28-ounce) cans peeled tomatoes
  • 8 cups water
  • ⅓ cup palm sugar or brown sugar
  • 2 to 3 stalks fresh lemongrass, cut into pieces and bruised
  • ½ cup cilantro stems
  • ¼ ounce kaffir lime leaves, bruised (about 5 large leaves)
Instructions
  1. Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat, and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
  2. Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
  3. Wrap the lemongrass, cilantro, and lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
  4. Puree the soup using a stick blender or, in batches, in a traditional blender. If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.

 

Comments

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  1. am really impressed by the yummilicious picture of the soup….I think, I can slurrp this the whole day and day after day….

    Reply

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About the Cookbook

TASTING_COLORADO_FRONTCOVER

Tasting Colorado: Favorite Recipes from the Centennial State showcases the dazzling variety of Colorado’s cuisine, from classic Western fare to innovative fusions of  global flavors. Mouthwatering photographs complement 120 recipes both simple and sumptuous from Colorado’s finest restaurants, lodges, and bed-and-breakfasts. For a fresh take on fabulous food, sample these irresistible dishes from the Centennial State:


About the Author



Michele Morris, a chef and sommelier, is the owner of Cooking with Michele® where she offers private cooking lessons for both adults and children, leads cooking dinner parties, and offers small event catering. As a freelance food writer, she has contributed to numerous local and regional publications, and is the author of a popular food blog offering recipes, tips, menus and more. She is passionate about helping others eat local and seasonal food and volunteers extensively teaching school children and their parents just how easy it is to make healthy, real food at home. With her three children now independent young adults, Michele lives in Denver with her husband Greg and their two golden retrievers.



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