The original recipe can be found here: Spicy Tomato Curry Soup. Now, I'm sure this recipe is really good when you make it COMPLETELY the right way, but I never seem to do that, so I'll now post my edited versions, to the best of my recollection. :)
Dani's version:
Heat oil in a soup pot.
Add onion and saute for a few minutes.
Add other veggies (I've used zucchini, carrots, celery, mushrooms, cucumber)
Add garlic and saute for a few more minutes. (Here is where I have added some fresh ginger also)
Add tomato soup, milk and spices.
I always eyeball and hand-measure my measurements, but for a soup that feeds about 8 people, I add roughly this: 3 Tbs curry powder, 1 Tbs ginger {if not using fresh}, few shakes each of cinnamon and allspice.
Now, when I was vegan, I always used the coconut milk. Regular milk works just as well, you just lose the coconut flavor. For the tomato soup, I use canned tomato soup (I used packets when I was in Macedonia) and added the appropriate amount of milk/water. I used half milk and half water, because I love creamy soups. I made this recipe once and didn't use a canned tomato soup and I didn't like the way it turned out at all, so I definitely recommend using a prepared soup.
Simmer for about 25 minutes.
Add hot sauce if you want some spicy, and ENJOY!
Now, this can be a super duper easy recipe if you eliminate things, and it turns out JUST AS DELICIOUS. Basically I have eliminated everything except: oil, onion, zucchini, tomato soup (milk/water), and curry. It turned out splendid, but you can feel free to spice as much as you want!
Enjoy!
