Use the last of your tomato harvest to make: Tomato Bisque with Curry and Coconut Milk

During our recent celebration of the Herb Harvest Fall Festival at the Ozark Folk Center , we had a Caribbean - charm dinner bill of fare . The follow soup formula was one of the favorite menu item – and it is time of year appropriate – just in time to make a delicious thawing soup and use up the last of the garden harvest home of summer love apple . Make this soup soon – you will be happy that you did !

We served the soup as is as a vegetarian dish . For the rest of the folks , we require to have some sort of seafood soup or chowder , since seafood plays a large part in island cuisine . Since conch and lobster are not promptly available in the Ozarks , And so we append crabmeat to the pureed soup and cooked it in brief . You could also add local Pisces the Fishes or half-pint .

The soup can be made ahead and softly reheat . If adding seafood , do this during the reheating . Stir in the cream after the soup is hot and do not grant it to simmer or boil . ( For a vegan soup , use coconut or almond milk in place of the 1 cup of cream . )

For those of you who do not prefer cilantro , use parsley , lemongrass and/or basil .

Tomato Bisque with Curry and Coconut Milk River

Curry is used quite a act in Caribbean culinary art due to the British and Native American influences from century ago ; it is even made and processed on a few of the islands and some cooks coalesce their own blend . This round-eyed soup combines flavors of the islands with ethnic influence . utilize cilantro or culantro leave , or if you do not like the flavor , Petroselinum crispum will do . If you prefer it savoury , add an extra raging chile .

Serves 6 to 8

1/4 cup coconut oil1 medium red onion , chopped ( about 1 1/2 cups)1 medium white potato vine , chopped ( about 1 generous cup)1 little chile pepper , chopped1 prominent or 2 small bay foliage , preferably fresh3 large cloves garlic , peeled and chopped2 cups strip , chopped love apple and their juice ; fresh or cannedAbout 1 loving cup vegetable stock , heated14- or 15 - ounce can coconut milk1 tablespoonful curry powderAbout 7 cast off Angostura bittersSea saltiness and impudently ground pepper1/4 cup packed cilantro leaves1 cup heavy flogging cream

In a heavy - bottomed soup pot , ignite the coconut crude oil over medium estrus and add the Allium cepa , stir for a few second , add the murphy , chili pepper and bay leaf , stir and get across and cook for about 5 minutes or so . bump off lid and add garlic , reduce heat to medium depressed , stir and deal , cook for about 5 minute more . Add the tomatoes , shift , and cook 5 minutes more .

Add the veggie stock , coconut Milk River , curry powder and bitters , excite well and cook over medium - low heat for about 10 to 15 second . Season well with salt and pepper and stir in the cilantro . Carefully , use an immersion liquidizer to puree the soup , or blend it in sight in a regular blender and return to the soup pot . If you are serving soup properly away , add the heavy ointment and stir well over broken heat ; once you bring the emollient do not allow the soup to churn !

If you are preparing the soup in front ( it is quite good if made a daytime ahead ) , then allow the soup to make out to room temperature before refrigerating . mildly reheat the soup the next Clarence Shepard Day Jr. , tally the cream before serving . sense of taste once the cream is added as it may take more salt and pepper . If it is too thick , add a number more stock . Serve raging .

variant :

Crabmeat , fish or shrimp can be added to this soup to make a curried seafood bisque . contribute them towards the end of cooking and once they are cooked through , add the pick as directed above .

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