Curried Tomato Soup with Kale Chips

 
I am extremely hesitant to try any recipe with the word "curry" (meaning the Indian kind).  My experiences with Indian food and it's spices are extremely limited.  The first time was in Philly for a group birthday dinner.  I ordered some chicken and rice dish the waitress swore wasn't spicy.  She was so wrong!  All I remember is being hot, sweaty and knocking back like 6 glasses of white wine.   The second time we were vacationing in Thailand and a friend of ours encouraged me to try several Indian dishes at the resort we were staying at.  That went better because I had someone guiding me.  Anyone who knows good Indian food want to take me out next week?!?  I want to try to get to know Indian food but need some guidance!

I have however, gotten acquainted with turmeric lately.  And turmeric is the base of curry powder.  I recently read a bunch of articles and learned it is really, really good for the body.  And because of my hummus obsession, I have really gotten to know cumin.  Love that spice!  It dawned on me that these along with a few others make up curry powder, the one I have been fearing for years! 

This recipe for tomato curried soup is delicious and uses deconstructed curry powder (I used turmeric, cumin powder, ground coriander and a dash of cinnamon).  San marzano tomatoes and two types of potato provide a tasty base for an intense flavor.  In the end I used a immersion blender and pureed the soup which resulted in a thick,creamy sauce with a bit of a kick!  Serve with some crunchy good-for-you kale chips.

I am thankful that the Food Matters Project pushed my taste boundaries!  This week's recipe was chosen by Joanne of Eats Well with Others, and you can find other bloggers take on the recipe here.

Ingredients

1 tbsp extra virgin olive oil
1/2 of a yellow onion, chopped
1 tbsp minced garlic
1 tbsp freshly grated ginger
1 jalapeno pepper, minced
2 tsp turmeric
1 1/2 teaspoons ground cumin
1 tsp grounded coriander
1/2 teaspoon ground cinnamon
pinch of sugar
1 regular potato, peeled and diced
1 sweet potato, peeled and diced
1 13.5 oz can of light coconut milk
1 28 oz can san marzano tomatoes
freshly ground sea salt and black pepper
fresh cilantro, for garnish

1 bunch of kale (I used dinosaur kale)
extra virgin olive oil
freshly ground sea salt and black pepper

Method

In a large heavy bottom sauce pan, heat olive oil for until hot.  Reduce heat and add garlic, ginger, pepper and onions.  Cook for 2-3 minutes.  Add in potatoes, coconut milk, tomatoes and seasonings (turmeric, cumin, coriander and cinnamon).  Stir together, and bring to a boil.  Reduce heat and cook covered while occasionally stirring for about 20 minutes or until potatoes are soft.

At this point you can either use an immersion blender in the pot or transfer soup with ladle to a blender to blend smooth.  Or, you can serve it chunky which would also be delicious!  Top soup with chopped cilantro for an extra flavor boost and garnish.

For the kale chips:  Remove the center hard vein of each piece of kale with a knife and cut into smaller pieces.  Spray with a mister or lightly brush kale pieces with olive oil.  Sprinkle each piece with a tiny dash of sea salt and pepper.  Bake at 375 degrees for about 10 minutes.  Serve with soup and enjoy!

 

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