A Simple Indian Soup

Usually, I don't have time to make pot pies for dinner on a week night. I especially don't have time on Fridays.

I don't know about you, but I come home from work on Friday exhausted, relieved, and hungry. Simple sounds good. When 5:00 creeps up, I quickly scan through some of my favorite food bloggers websites (many of which I found through my friend Jen. Thanks Jen!) and look for a recipe that is both quick, easy, but still adventurous.

This past Friday, I decided to make a soup from 101 Cookbooks. Heidi is a gifted writer, photographer, and chef extraordinaire. I've tried a few of her recipes and I've loved every single one. This past Friday, I decided to make recipe for "A Simple Tomato Soup Recipe," I have adapted her recipe to my taste and what happened to be available in my 'fridge. It was delightful.

This soup is the perfect amount of simple and exotic. It's as much cozy comfort as it is wild and different from Campbell's blend of bland. The smooth texture, the hint of a land far away, and the final surprise bite at the end makes this soup a new favorite.

A Simple Indian Soup

3 T. olive oil

2 medium onions

1 tsp. salt, plus more to taste

3 tsp. curry powder

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. chile flakes (feel free to omit them if you don't like any kick to you food)

2 (28 oz.) cans whole tomatoes

1 cup cashew milk (1/4 cup of cashews, blended REALLY well with warm water)

In a large pot over medium heat, melt the butter. Add the onions and salt and cook, stirring occasionally, until the onions really soften up-about 10 minutes. Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasting-stirring constantly at this point. Stir in the tomatoes, the juices from their cans, and 4 cups of water. Simmer for 15 minutes. Puree in a blender and serve hot.

This soup is best served with fresh/dried oregano sprinkled on top; naan, jasmine rice, a grilled cheese (a combination of mozarella, sharp cheddar and parmesan or Daiya) sandwich; and a small salad.

Adapted from 101 Cookbooks "A Simple Tomato Soup Recipe" which was inspired by Melissa Clark's "Curried Coconut Tomato Soup" in her book "Cook This Now."

Prep time: 5 minutes. Cook time: 25 minutes.