THAI SPICED TOMATO SOUP

By BobD

Ingredients

• 4 SERVINGS
• Thai Kitchen brand red curry paste-tastes great and is widely available in supermarkets. Much milder than pastes from an Asian market, Thai Kitchen delivers complex heat.
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 2 tablespoons Thai Kitchen red curry paste
• 1/2 teaspoon cumin seeds
• 2 (14-oz) cans reduced-sodium chicken broth
• 1 (28-oz) can crushed tomatoes
• 1 cup water
• 1 tablespoon packed brown sugar
• ACCOMPANIMENT: lime wedges; cilantro leaves

Preparation

Step 1

Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes.

Add curry paste and cumin and cook, stirring, 2 minutes.

Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.

Puree soup in batches in a blender.

Return soup to pot and reheat.

COOKS NOTE:

Soup can made 3 days ahead and chilled.