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Sweet Tomato Soup with Curried Whipped Cream

15 INGREDIENTS • 13 STEPS • 50MINS

Sweet Tomato Soup with Curried Whipped Cream

Recipe

5.0

1 rating
"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
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"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
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

50MINS

Total Time

$3.22

Cost Per Serving

Ingredients

Servings
2
us / metric
Ground Coriander
1/4 tsp
Ground Coriander
Garlic
2 cloves
Garlic
Gochujang
2 Tbsp
Gochujang
Ground Cardamom
1/4 tsp
Ground Cardamom
Ground Turmeric
1/4 tsp
Ground Turmeric
Onion
1
Small Onion
Ground Cumin
1/4 tsp
Ground Cumin
Fresh Cilantro
1/2 cup
Fresh Cilantro
Ground White Pepper
1/4 tsp
Ground White Pepper
Fresh Ginger
1 1/3 Tbsp
Fresh Ginger
Granulated Sugar
2 Tbsp
Granulated Sugar
Whipping Cream
8 fl oz

Sponsored

Kemps Heavy Whipping Cream
Canned Crushed Tomatoes
3 1/3 cups
Canned Crushed Tomatoes
Olive Oil
1 Tbsp
Olive Oil
Salt
1 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
708
Fat
50.9 g
Protein
11.0 g
Carbs
60.4 g
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Place a whisk inside of a medium bowl and refrigerate until making the whipped cream.
step 1 Place a whisk inside of a medium bowl and refrigerate until making the whipped cream.
step 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.
step 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.
step 3
Discard Fresh Cilantro (1/2 cup) stems and reserve leaves for garnish.
step 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.
step 5
Add the small onion and continue cooking until soft and translucent. Stir occasionally as it cooks.
step 5 Add the small onion and continue cooking until soft and translucent. Stir occasionally as it cooks.
step 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.
step 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.
step 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.
step 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.
step 8
Remove from heat, let cool, then add the Ground White Pepper (1/4 tsp) and combine thoroughly.
step 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.
step 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.
step 10
Add the remaining Granulated Sugar (1 Tbsp) and the curry mixture. Whip to blend completely.
step 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.
step 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.
step 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.
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

Appetizers
American
Gluten-Free
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Indian
Vegetables
Soups & Stews
Winter
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