Curried Tomato Soup

Name: Curried Tomato Soup - Soup recipes | Starters
Yield: Serves 6
Ingredients: 4 tablespoons sunflower oil; 4 medium onions, diced; 2 fat cloves garlic, roughly chopped; ½ teaspoon fresh ginger, peeled and finely diced; ½ Thai chilli (or to taste), finely sliced; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon ground coriander; 2 teaspoons ground turmeric; 2 teaspoons ground garam masala; 3 x 400g tins chopped Italian tomatoes; 250ml coconut cream; ½ bunch chives, finely snipped; Crusty bread

Allow the spices to develop into a fragrant, rich tomato broth

29 February 2016

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Tara Fisher

To drink: Sauvignon, especially from New Zealand, is spot on with the soup's vivid tomato and spice flavours: Walnut Block Collectables Sauvignon Blanc 2013, £9.99, Vintage Roots. Wine details correct at magazine publication date.

From the October 2014 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Tara Fisher; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes