Curried coconut tomato soup from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 106) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Lepa on May 29, 2017

    This tasted good. I like the flavor combination of tomato/coconut/curry. I do think I prefer this combination in a lentil soup as a main course. This soup was light and good but didn't feel substantial enough for a main course.

  • Barb_N on May 28, 2017

    I love this recipe and don't find that the spices get lost. It is a rich soup but delicious.

  • mzgourmand on May 25, 2017

    I love this recipe and don't find that the spices get lost. It is a rich soup but delicious.

  • Barb_N on March 29, 2014

    An easy soup but the spices were lost with the addition of the coconut milk- if I make it again I will increase them significantly.

  • monica107 on January 26, 2014

    I used coconut oil instead of butter and opted for a red curry powder. I left the coconut milk as an optional mix-in.

  • westminstr on March 25, 2013

    I basically halved the recipe, using a smallish onion, a box of Pomi tomatoes, and half the butter and spices. I added just a tiny bit of water (maybe 1/2 cup) and 3-4 oz of coconut milk (what I had leftover from a 5 oz can). I think more coconut milk would have been nice, but I didn't have it. Before blending, I was pretty doubtful about the soup (it seemed thin and bland) but after whizzing in my immersion blender and adding a bit more salt, it turned out to be pretty good.

  • amraub on April 26, 2012

    Soup was too thin for my tastes and needed a bump up on the spices.

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