This weeks recipe from the Food Matters project was chosen by Joanne and was a unique take on tomato soup. Instead of the typical creamy tomato bisque, this version incorporated strong Indian flavors and lots of spice. The soup was still creamy but used coconut milk which added an extra layer of flavor. We also used curry powder (though we didn't have enough so mixed together paprika, coriander, and turmeric), cumin, jalapeno, and ginger to round out the Indian flavors.
Bittman's original recipe called for potatoes and cauliflower which we decided to omit and instead served our soup over fragrant basmati rice. This created a perfect pair for the spicy soup and complimented the rest of the Indian flavors perfectly. To complete the dish, we poached the eggs right in the soup (rather than hard boiling them beforehand), which added a great texture to the dish.
We loved this unique spin on tomato soup and it will certainly become a go-to one-pot meal for us in the future! Next week's recipe is Vegetables au Vin with Coq so check back to see how we make a classic French dish vegetarian!
For Bittman's original recipe check out Eats Well with Others by Joanne.
For our version of the recipe keep reading below.
Curried Tomato Soup
Start with Bittman's original recipe on Eats Well with Others.
Decrease stock/water to 1 cup and omit potatoes and cauliflower.
Once soup is cooked and simmering, crack eggs into it and cover. Cook for 5 minutes for a poached egg with a runny yolk and 7 minutes for a soft-boiled yolk.
Serve over a hefty serving of basmati rice (preferably brown basmati).
