1 medium Vidalia onion, chopped
3 tablespoons vegetable oil
2 tablespoons red curry paste
1 garlic clove minced
teaspoon cumin seeds
2 14 ounce cans vegetable stock
ounce can coconut milk
1 28 ounce can diced tomatoes
In a heavy sauce pan over medium heat, add oil, onion, red curry
paste, garlic, and cumin seeds. Cook until onions have softened. Add
vegetable stock, tomatoes, coconut milk, and brown sugar and simmer
for 10 minutes. Salt and pepper to taste. Remove from heat and allow
to cool slightly.
2. Puree soup in batches in a blender.
Return soup to pot and reheat. Before serving, squeeze in lime juice
and stir in cilantro.
Soup can be made 3 days in advance.
Your question and comments are welcome