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Tomato Masala Soup

July 19, 2012

I know, soup recipe in July?? Well, if you live in Denmark right now, you understand. Otherwise you don’t. It’s been so cold and rainy, and to top it off, today it actually hailed! What the…

So yes, a soup recipe is perfectly in order, and this one… ummmmmmm! I was inspired by 2 different recipes and then kind of improvised (don’t you love when that actually turns out well?).

Now, here’s the little danish touch to this which you may or may not like. I bought some Fiskeboller (fishballs) (see picture below), heated them in the microwave for about 30 seconds, and added it to my plate of soup (some people in my family don’t like these babies, so I don’t put them in the pot itself). They are made out of pollack and they come in a can. They smell quite funky when you open the can, but I find them really tasty in a spicy soup like this one. Adds some protein and texture. I’ts up to you!

The recipes I’ve used are: and one from “Vegetarisk Kogebog” by Inga-Britta Sundqvist.

You need:

  • Olive oil
  • 2 garlic cloves, minced
  • 2 onions, chopped
  • A couple of tablespoons of tomato paste
  • a few tablespoons Masala or/and curry
  • 3 cans of peeled or crushed tomatoes
  • a bit of honey
  • a couple of tablespoons of cilantro
  • 2 cups of coconut milk
  • 3 cups of vegetable broth
  • 1-2 teaspoons of Sambal Oelek (chili paste), go easy with this, taste before you throw it all in there, it’s really spicy!
  • 1 bayleaf
  • a bit of salt and lots of pepper


1. Heat olive oil in a large pot and saute garlic and onions. Add the masala and keep stirring.

2. Add tomato paste and work it into the onion mixture.

3. Add tomatoes, honey, cilantro and sambal oelek. Stir.

4. Add broth and bayleaf. Stir. Now bring the soup to a boil, then reduce heat to low, cover and simmer for about 15 minutes.

5. Remove the pot from the heat and let it cool down for about 20 minutes.

6. Using a hand blender, blend the soup carefully, depending on how you want the texture.

7. Return the pot to the stove, and stir in coconut milk. Heat until steaming, and serve. Now you can add the fishballs if you feel like trying them out. Otherwise, you can garnish with more coconut milk.


From → Recipes

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