First anniversary. Spicy tomato soup with coconut milk

Today I wonder if I published my first post year ago subconsciously to avoid Valentines Day theme? This is not my day and not because I am not in love I simply think that nice gestures, flowers and romantic dinners count all year round not once a year. I think the same about food - I try to cook tasty, good looking food all year round, not only for some special events. I hope I have proofed this during last 12 months.

Year ago I was still hesitating, but today I am sure it is worth having my own space in the Internet where I can share with you a part of my life that is important for me. There are many things that make me happy: every new fan, every comment, visitor, e-mail criticising or saying thank you for making this space friendly and welcoming, where somebody can forget everyday problems for a little while. Blogging itself makes me happy. It would not be so beneficial if there was nobody to read. Therefore for all of this I just want to say: thank you. And welcome you with another hot, tasty soup.

I started with this tomato soup with cheddar dumlings year ago, because I love it. Tomato soups are one of my favourites because it give a huge amount of different twists. I think this is a dish that I should serve for an anniversary lunch with my readers. This time with oriental twist - spicy, aromatic and ideal for winter time.




Serves 4

2 shallots, peeled and finely chopped
2 tbsp groundnut oil
4 garlic cloves, peeled and finely chopped
about 1 inch piece of fresh ginger, peeled and finely chopped
1 red chilli, deseeded (or with seeds for extra hot flavour) and finely chopped
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
2x400ml tinned chopped tomatoes
about 800ml vegetable stock
about 150ml coconut milk
salt

In a pan fry the shallots in the oil over a medium heat, until soften. Add the garlic, chilli and ginger and fry for about one minute. Next add all the spices, except the salt and fry for about 30 seconds. Add all the tomatoes, stock, cover and simmer for about 15 minutes.

Next remove from the heat and liquidise with hand blender until smooth. Add 3/4 of coconut milk to the mug, add some hot soup, mix well and add to the pan, again mix well. Season with salt if needed.

Serve with some coconut milk on the top. It is really tasty with some fresh coriander on the top, but this time local delicatessen run out of it. If I want to make it more filling I add some cooked basmati rice or egg noodles. Sometimes I drink it from a mug when having a naan bread.