Curried Tomato and Fennel Soup

Yield: Serves 3-4

Recipe by Dan Clapson

Ingredients

2 Tbs unsalted butter

2 tsp (10 mL) sesame oil

3 shallots, diced

2 cloves garlic, minced

1 Tbs (15 mL) Thai red curry paste

4 cups (1 L) crushed tomatoes

2 cups (500 mL) vegetable stock

1 small fennel bulb, trimmed and thinly sliced, approx. 3 cups

1 Tbs (15 mL) sriracha

2 tsp cane sugar

1 Tbs (15 mL) soy sauce (tamari to stay gluten-free)

1 Tbs (15 mL) rice wine vinegar

To taste,Heat the butter and sesame oil in a medium pot on medium-high heat. Add the shallots and garlic and cook for 2 minutes. salt and pepper

Preparation

  1. Heat the butter and sesame oil in a medium pot on medium-high heat. Add the shallots and garlic and cook for 2 minutes.
  2. Next, add in the red curry paste, stir until paste has incorporated well into the shallot mixture and continue to cook for 5 minutes.
  3. Place the next 5 ingredients into the pot. Once the liquid starts to simmer, reduce to low heat and let cook, uncovered for 35 minutes, stirring every so often.
  4. Finally, add the soy sauce and rice wine vinegar just before serving for a little extra depth and brightness. Season to taste with salt and pepper and ladle it out!
https://culinairemagazine.ca/curried-tomato-and-fennel-soup/

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