curried tomato soup - perfect for spring/summer by

Curried Tomato Soup

  • Author: Ashley Thomas


  • 1/2 teaspoon cumin seeds
  • 2 tablespoons avocado oil
  • 1 medium onion, roughly chopped
  • 1-inch knob ginger, roughly chopped
  • 2 large garlic cloves, roughly chopped
  • 1 Thai bird chili or Seranno pepper
  • 7 large Roma Tomatoes, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black peppercorns
  • optional garnish: cilantro or coconut cream


  1. Dry roast cumin seeds on a cast iron skillet until dark brown and fragrant.
  2. Add oil and browned cumin seeds to saucepan on medium heat.
  3. Once the cumin starts to splutter, add the onion and stir occasionally for 10-15 minutes or until golden brown.
  4. Add the ginger, garlic and Thai bird chili and stir for a minute. Then, add the tomatoes, salt, pepper and saute for 10 minutes.
  5. Let it cool, put it in a blender.
  6. Serve at room temperature or reheat and serve.