Curried Tomato Soup

I've done the math now and I figure I am either working, doing homework, in class, or writing for one of my side jobs about 70 hours a week. My God, I keep new hours like the new-bitch lawyer at a law firm. Balance that with crazy felines, everyday household stuff, sleep, attempting to get to the gym (will not become a fat foodie!), and my dangling by a thread social life and it becomes hard to find a moment to cook something for myself.

It's times like this I am glad I observed my OCD mother and her zealot-like devotion to keeping a meticulous day planner and having a ready stash of quick and easy recipes on hand that would easily carry over into future meals.

This soup is one of those recipes. Using only a few spare ingredients, some kept on-hand regularly, a few not so much but easily picked up if planning ahead, it's a recipe with amazing versatility. Made as is, it's a exotic tomato soup with hints of curry, lemongrass, lime, and a bit of a spicy kick.

The bonus? It makes plenty. Ah, but there is another fine direction to take this dish to - should you tire of this curried tomato soup then you can easily transform it. Throw it in a pot with some freshly chopped veggies and cooked ground hamburger. You'll have a peppery new tomato sauce which give any pasta a gutsy new taste.Curried Tomato Soup
(Recipe adapted from Gourmet)

What You'll Need...
1 red onion, chopped
3 tablespoons vegetable oil
2 tablespoons Thai Kitchen red curry paste
1 teaspoon of ground cumin
2 (14-oz) cans of vegetable broth
1 (28-oz) can crushed tomatoes
1 cup water
1 tablespoon packed brown sugar

lime wedges (optional)

cilantro leaves (optional)

sour cream (optional)

What You'll Do...
1. Cook onion in oil in a heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.

2. Purée soup in batches in a blender. Return soup to pot and reheat.

3. Garnish with lime, cilantro, and sour cream.