Sweet Tomato Soup with Curried Whipped Cream - Featured Recipe - CookingDistrict.com
Featured Recipes

Sweet Tomato Soup with Curried Whipped Cream

"People love this soup. I think it’s because the first sip reminds you of childhood. With the second sip you notice the velvety consistency, how it sits on your tongue. Then you taste a complex blend of flavors just behind the sweet tomatoes—spicy ginger, luscious cream, a kick of curry—sophisticated yet somehow familiar is how my friend Jason describes it."
Categories: American, Asian, Soups
4 serving
Prep Time:
1 hours
Step 1
3 tbsp • Grapeseed Oil
1 tbsp • Garlic • minced
1 tbsp • Ginger • grated
1 cup • Onion • diced
Put the oil in a large saucepan over medium-high heat. When it glistens, add the garlic and ginger and sauté until just translucent, 1 to 2 minutes. Add the onion and continue cooking until soft and translucent as well, another 5 to 6 minutes.
Step 2
1 can • Crushed Italian Plum Tomatoes • 28 oz can
1 cup • Water
2 tbsp • Gochujang
1 tbsp • Salt
3 tbsp • Sugar
Add the tomatoes, water, gochujang paste, salt, and sugar to the pan. Reduce the heat to medium-low and simmer for 25 minutes; remove from the heat.

Working in batches if necessary, purée the soup in a blender until it’s velvety smooth (you can also use an immersion blender right in the pan). Add the cream (see below) and stir well to combine.
Step 3
4 each • Cardamom Pods
1 tbsp • Coriander Seeds
1 tbsp • Cumin Seeds
1 tbsp • Turmeric • ground
1 tbsp • White Peppercorns
1.5 tsp • Kosher Slat
1 cup • Heavy Cream
1 tbsp • Sugar
Fresh Cilantro Leaves as needed
In a dry sauté pan over medium heat, lightly toast the cardamom pods, coriander seeds, cumin seeds, and turmeric, starting with the largest spice first and gradually adding the others in order of decreasing size. Continue cooking, shaking the pan occasionally, until they’re all aromatic, 3 to 4 minutes total. Let cool completely.

Grind the toasted spices with the peppercorns and salt in a spice grinder until very fine. Keep in an airtight container for up to 3 months, or until ready to use.

In a large bowl, whip the cream until it holds soft peaks; add the sugar and 1/2 tbsp of the curry blend made above. Whip again to blend completely. Serve a dollop of the curried cream on top of the soup and garnish with fresh cilantro leaves.


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