Tomato Basil Curry Soup

Upon reading the recipe title, this recipe may seem a little strange, but I promise it is quite tasty! There are so many great reasons to make soup; first of all it makes the best leftovers, as the longer most soups sit the better they taste. You can also easily freeze most soups and have leftovers ready to eat anytime. Making soup is also a great way to use up what’s in the fridge; just grab some broth, add sautéed vegetables and voilà! My favorite part about soup is that it fills you up, yet doesn’t leave you feeling stuffed. Start your dinner with a small bowl of healthy soup and you can reduce your food intake. I usually pair soups with a salad and piece of homemade bread.

Tomato Basil Curry SoupTomato Basil Curry Soup
Makes 4-6 servings.
2 tbs coconut oil
2 cloves garlic, chopped
1 28 oz can of diced tomatoes
3 tbs red curry paste
1 14 oz can of coconut milk
4 cups chicken or vegetable broth
8 large basil leaves, chopped



Heat the oil in a large pot and sauté the garlic for 2-3 minutes, over medium heat. Pour the can of tomatoes into the pot and season with a dash of salt & pepper. Place the curry paste and coconut milk in a bowl and whisk until any clumps are out. Pour all of the coconut milk into the pot, cover and cook for 20 minutes. Before serving, top with basil. Serve warm and enjoy!
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This entry was posted in Soups.