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Christian Vegetarian Association Presents:
Take Heart!
Thai-Spiced Tomato Soup


1 medium Vidalia onion, chopped
3 tablespoons vegetable oil
2 tablespoons red curry paste
1 garlic clove minced
1/2 teaspoon cumin seeds
2 14 ounce cans vegetable stock
1 14 ounce can coconut milk
1 28 ounce can diced tomatoes
1. 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

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