Curried Tomato Soup

Curried Tomato Soup is based on two of my favorite dishes: tomato bisque and Indian butter chicken. Growing up I always ate the Campbell’s Tomato Soup. Up until recently, this was our go-to tomato soup. That was until I learned to make a solid tomato soup on my own.

If you’ve never been to an Indian restaurant, shame on you. My local Indian restaurant isn’t well visited by the locals, which is unfortunate because I believe they have some of the best food in town. My absolute favorite dish at this restaurant is their butter chicken. Butter chicken is a spiced (but not a hot spice, think cinnamon, cardamon, etc.) tomoato and coconut milk sauce that is used to simmer dark meat chicken. It’s absolutely fantastic with an order of garlic naan.

Anyways, one day while eating butter chicken with my wife during lunch, I had the thought of smashing together our tomato soup recipe with a butter chicken recipe. Curried tomato soup is our final result after tinkering with this recipe. We have also discovered that this recipe goes extremely well with our Indian Spiced Meatballs. Just toss the meatballs directly into your soup and you’ll be amazed.

For this recipe, you’ll probably need to head to your local Asian/Indian market. The karai methi will most likely be one of the more difficult items to fine. Since the flavor is so unique, I don’t know where to begin in terms of substitutions. For the Indian chili power, cayenne will work just fine. For some reason, the chili powder we picked up at our asian market is an order of magnitude hotter than your standard chili powder (which I’m ok with), but you may need to add more cayenne.

Before your soup is finished cooking, I recommend you taste your soup and season to your liking. Salt is important in this dish to make it pop. Sometimes I also like to go with more garam marsala and chili powder. If you add more spices to your soup at the end, be sure to let it simmer another 10-15 minutes to ensure the flavors are well incorporated.

Curried Tomato Soup

Prep time: 

Cook time: 

Total time: 

Serves: 8

A indian spiced tomato soup.
Ingredients
  • 1 tbsp olive oil
  • 1 large onion
  • 3 tbsp. minced garlic or garlic paste
  • 2 cans San Marzano (you can use fresh roman tomatoes, about 40-50 oz)
  • ½ cup cashews (this is not a typo)
  • ½ tbsp. garam marsala
  • 1 tbsp. Karai Methi
  • ¼ tsp. indian chili powder (or more to taste)
  • 1 tbsp. paprika
  • 2 can's coconut milk
  • Salt
Instructions
  1. Saute the onion over medium-low in the olive oil until translucent
  2. Add the garlic and cook another minute
  3. Add the tomatoes, cashews, garam marsala, karai methi, chili powder, paprika
  4. Cook the mixture on low for 30-40 minutes
  5. Puree the soup in a blender until smooth
  6. Use a fine-mesh strainer to remove any large pieces
  7. Place the soup back over medium-low heat
  8. Add the coconut milk

 

Indian Spiced Lamb Meatballs

Indian Spiced Lamb Meatballs is a recipe my wife and I came up with because she managed to find ground lamb at the grocery store on sale. It was very reasonably priced, so she picked up a few pounds. I didn’t want to do the usual thing, like turning the meat into hamburgers, so this is the recipe we came up with.

It’s super delicious and features pretty easy to find Indian spices like garam marsala, cinnamon, and ginger. And it has a good bit of garlic. This recipe is great for an appetizer, parties, or tailgates. They also reheat well.

Since Indian Spiced Lamb Meatballs have no fillers, like bread crumbs or flour, they are perfectly suited for gluten-free, paleo, keto, and Whole30 diets.

Before you start cooking this recipe, I highly recommend that you hit up your local Indian/Asian market for some fresh spices. You’ll be surprised what other ingredients you might stumble upon.

For this recipe, simply add the garlic, ginger powder, oregano, salt, pepper, garam marsala, to a mixing bowl. thoroughly mix the spices in with the meat.

The next step is easy, turn the meat mixture into meatballs. I recommend weighing out 1 oz of meat and then rolling those into balls. You should get 16 meatballs, but for some odd reason, I always get 17 and a half… I’m guessing either my scale is off or the meat processor’s scale is off. It’s probably mine.

You can either pan fry these or bake them in the oven. Lamb is pretty fatty, so I prefer to keep the mess to a minimum by cooking them in the oven.

Preheat your oven to 400 degrees F. Cook the meatballs for 15 minutes or until their internal temp reaches 165.

If you don’t like the thought of using lamb, you easily swap this meat out for any other ground meat. Ground pork, chicken, turkey, and beef would do fine. If I couldn’t use lamb, I’d probably use a blend of 50% pork to 50% ground beef.

Indian Spiced Lamb Meatballs
1 lb of ground lamb
1/2 tsp. ginger powder
1/2 tsp. cinnamon
1/2 tsp.oregano
1/2 tsp. black pepper
1/2 tsp. garam masala

Preheat oven to 400 degrees F.

Add all ingredients into a mixing bowl.

Thourougly mix all of the ingredients.

Measure the meat into 1 oz. portions an droll into balls.

Place all of the meat balls onto a greased baking sheet.

Cook for 15 minutes.

Remove from the oven and serve warm.

http://peartreekitchen.com/indian-spiced-lamb-meatballs/

Indian Spiced Lamb Meatballs are perfect for paleo, keto, and Whole30 eating. Garlic, ginger powder, oregano, salt, pepper, garam marsala provides a ton of flavor.