Tomato Soup with Poached Egg and Almonds
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons butter
  • 1 medium onion, sliced thinly
  • ½ teaspoon kosher salt
  • 1½ teaspoons curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 28-oz canned fire roasted tomatoes (I recommend Muir Glen)
  • 1 cup coconut milk (O recommend full fat, but light will work as well)
  • 4 eggs
  • handful sliced almonds
Instructions
  1. Melt butter in a large pot. Add in onions, and cook until translucent. Stir in salt, curry powder, coriander, and cumin. Add tomatoes with juices and coconut milk and mix well. Let soup simmer for 15 minutes.
  2. Use an immersion blender to blend the mixture, leaving some chunks. Alternatively, you can transfer to a food processor to blend.
  3. Pour soup into bowls.
  4. Bring a small pot of water to boil. Crack an egg into a small dish (I usually use a measuring cup) and slip the egg into the boiling water for 2½ minutes. Remove poached egg with a slotted spoon and carefully transfer to bowl. Toss some sliced almonds into the bowl and serve.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/03/19/tomato-soup-with-poached-egg-and-almonds/