Curried Tomato Soup

  • Ready in: 10 hours 40 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 198
Curried Tomato Soup


  • 4 tbsp sunflower oil
  • 4 onions, diced
  • 2 cloves garlic, rough chopped
  • ½ tsp ginger, peeled & fine diced
  • SIDS SALT & PEPPER to taste
  • ½ tsp Thai chilli to taste, fine sliced
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 tsp ground garam masala
  • 800 g chopped tomatoes
  • 250 ml coconut cream
  • ½ bunch chives, fine snipped


  1. Set a large saucepan over a medium heat. Add oil, onion, garlic, ginger and chilli. Stir thoroughly then reduce the heat and fry gently for 10 minutes, until the onions are soft and golden. Mix the ground spices into the onions. Continue to fry gently for 1 minute, then stir in the tomatoes. Fill 2 of the empty tins with water and stir the water into the soup. Season to taste with SIDS SALT & PEPPER. Bring to the boil, then simmer gently for 1 hour. Blitz, then sieve into a clean saucepan. Add 150 ml coconut cream and enough water to make a smooth, medium-thick soup. Adjust the seasoning to taste with SIDS SALT & PEPPER.
    To serve, reheat the soup, ladle into 6 soup bowls, swirl coconut cream into each bowl and sprinkle with the chives.