I originally made this soup for 300 people and with loads of butter. The curry flavor was subtle yet present enough to make people wonder why this soup was different from the previous version. Wanting to adapt this recipe to make it vegan and guiltless–yet still rich and satisfying–I swapped the butter for extra-virgin olive oil. By emulsifying it in at the end of the cooking process, the soup thickened and became creamy–much like a vinaigrette behaves once the oil has been added.
1/4 cup plus 3 Tbsp extra-virgin olive oil
1 onion, medium dice
4 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
3 Tbsp curry powder
1 Tbsp ground coriander
2 28-oz cans whole peeled tomatoes, crushed by hand
1. Heat 3 Tbsp olive oil in a pot over medium heat.
2. Add onion and celery, season with salt and pepper, and cook until tender, about 5-7 minutes.
3. Add the garlic, curry powder, and coriander and cook for another 2-3 minutes.
4. Add tomatoes, pour in 3 1/2 cups water, bring to a boil, then reduce to a simmer for about 30 minutes.
5. Puree soup until smooth, while gradually pouring in the remaining 1/4 cup olive oil.
6. Adjust seasoning to taste.
Notes: Could use a bit more coriander, and perhaps some cumin for some smokiness.