It's been a while... a looong while! (Good thing I keep this blog for myself, no followers to disappoint!) Since my last post, I finished my internship, went to Italy, was sick for a couple days, then started a new job. It's been a rough couple of weeks. As I am starting to settle in to my new life, I'm cooking more and I'm ready to start posting again. I've been keeping up with the 101 Cookbooks library, so I have my notes from there which I'll share with their corresponding photos over the next few weeks or so. Soon our CSA will start up again and I'll be trying to keep up with that too! There has been some local produce offered at Whole Foods for the last week or two, and since it is conveniently located like 30 seconds from my new job (yay!) I have been stopping in there quite a bit and am ready to really get back in the kitchen.
When I got back from Italy, I was very sick of a few things - namely, pasta and meat. Wanting to finish out the month strong with the featured author on the 101 Cookbooks Library, I whipped out my home-canned tomatoes from last fall and my copy of Cook This Now and before long, we had this delicious Curried Coconut Tomato Soup - the perfect comfort food to welcome me home, with an exotic twist to remind me of all the places I have yet to see.
Fortunately for me, I had all the ingredients I needed to make this soup, and I was pleasantly surprised at how fast it came together. Saute some onion in coconut oil (the recipe calls for butter, but I wanted to add coconut at every level of the dish), then it's just tomatoes (home-canned) and some spices. I opted for a red curry powder, which I thought gave it an interesting flavor. The soup was good both with and without coconut milk added in, but chopped cilantro and toasted coconut chips were a must. Some leftover cooked brown rice made it a more substantial meal. It came together quickly enough for a weeknight and since all the ingredients are usually in my pantry, I will probably be making this again.
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