I. Love. ____________ (fill in the blank, we are playing Mad Libs here! 😉 )
If you guessed Indian food, you are spot on.
I love Indian food for its hodgepodge of ingredients and all of its intoxicating aromas. What is interesting about Indian cuisine is that typically and molecularly speaking, a meal will taste good when the molecules that make it up are similar. For example, the molecules making up beef and red wine are similar, hence people often order some vino tinto when having red meat. Beer and cheese have similar molecules and hence many people like to pair these together. This is known as positive pairing. However, on the molecular level, many of the molecules that make up the ingredients that go into Indian recipes are starkly different. Basically put, the flavour compounds don’t overlap, but that’s what makes this type of cuisine so delicious, and is probably why I love it so much.
On another interesting note, this soup contains chilli flakes which are spicy, depending on your spice threshold (if you’re a spice wuss like me, chilli flakes = spicy). People’s reflex when eating spicy food is to reach for water, which does nothing to help out your burning mouth. This is because capsaicin, the molecule responsible for the spiciness, is dissolvable in fat. In the case of this soup, coconut milk contains fat which helps dissolve the spice and get rid of the burn. The coconut milk says “you’re welcome!”. 🙂
This DIY soup is very thick and is a creamy twist (creamy without the cream, of course 😉 ) on the regular tomato soup.
Follow these easy steps to delicious Indian soup heaven:
Tomato, Coconut & Curry Soup
- 1 tbsp. coconut oil
- 1 large white onion
- 3-4 cloves garlic
- 1 tbsp. fresh ginger, grated
- 3 tbsp. tomato paste
- 2 tbsp. curry powder
- 1/2 tsp. chili flakes
- 4 cups vegetable broth
- 1 1/2 cup red lentils, dried
- Coconut milk, canned (about 400 ml)
- Canned diced tomatoes (about 400 g)
- Salt and pepper, to taste
- Fresh coriander, for garnish
- Place all ingredients in a large soup pot and bring to a boil.
- Reduce heat and cook for 20-25 minutes, stirring often to prevent burning, until lentils are tender and soft.
Deliciously unusual 🙂