"This soup is a fusion of my grandmother’s traditional tomato soup, which is one of my all time favorite soups, with distinct Indian influences. I can imagine Marco Polo bringing these spices back to Italy with him." -Angelo Sosa
Total Time
50min
5.0
1 Rating
Author: Chef'd
Servings:
2
Ingredients
•
1/4
tsp
Ground Coriander
•
2
cloves
Garlic
•
2
Tbsp
Gochujang
•
1/4
tsp
Ground Cardamom
•
1/4
tsp
Ground Turmeric
•
1
Small
Onion
•
1/4
tsp
Ground Cumin
•
1/2
cup
Fresh Cilantro
•
1/4
tsp
Ground White Pepper
•
1 1/3
Tbsp
Fresh Ginger
•
2
Tbsp
Granulated Sugar
•
8
fl oz
Kemps Heavy Whipping Cream
•
3 1/3
cups
Canned Crushed Tomatoes
•
1
Tbsp
Olive Oil
•
1
tsp
Salt
Cooking Instructions
1.
Place a whisk inside of a medium bowl and refrigerate until making the whipped cream.
2.
Mince the Garlic (2 cloves) and place in a small bowl. Peel Fresh Ginger (1 1/3 Tbsp) with a spoon. Mince and add to the bowl. Cut the Onion (1) into a quarter inch dice. Set aside.
3.
Discard Fresh Cilantro (1/2 cup) stems and reserve leaves for garnish.
4.
Heat Olive Oil (1 Tbsp) in a large saucepan over medium heat. When it glistens, add garlic cloves and fresh ginger. Saute for two minutes.
5.
Add the small onion and continue cooking until soft and translucent. Stir occasionally as it cooks.
6.
Add the Canned Crushed Tomatoes (3 1/3 cups), one cup of water, the Gochujang (2 Tbsp), and half of the Granulated Sugar (1 Tbsp). Reduce to medium low heat and simmer for 20 minutes. Remove from heat and hold for plating.
7.
Dry toast the Ground Cardamom (1/4 tsp), Ground Coriander (1/4 tsp), Ground Cumin (1/4 tsp), and Ground Turmeric (1/4 tsp) in a small saute pan over medium heat. Shake the pan occasionally until the spices become fragrant, about three minutes.
8.
Remove from heat, let cool, then add the Ground White Pepper (1/4 tsp) and combine thoroughly.
9.
Place half of Kemps Heavy Whipping Cream (4 fl oz) into the chilled bowl. Whisk rapidly until the cream reaches stiff peaks, about 11 minutes.
10.
Add the remaining Granulated Sugar (1 Tbsp) and the curry mixture. Whip to blend completely.
11.
Puree the soup in small batches. Pour into a medium bowl between batches. When all the soup is blended, add Salt (1 tsp) the remaining Kemps Heavy Whipping Cream (4 fl oz) and stir well.
12.
Ladle the soup evenly into two bowls. Place a dollop of the curried whipped cream in the center of the soup, and garnish with cilantro leaves.
13.
Serve and enjoy!
Nutrition Per Serving
CALORIES
708
FAT
50.9 g
PROTEIN
11.0 g
CARBS
60.4 g
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