There. That's done.
Ok - so I love Heidi Swanson's recipe for Indian Spiced Tomato Soup. It's a bit blah on it's own, but top it with the stir-ins below and it is fantastic!!!! Seriously, you have to have the coconut milk at least, but I try to have them all on hand to serve. But, there are a few changes that need to be made to be able to can safely. I changed the amount of onions, no water, and also no butter - hard to can. But the spices are the same, so it still tastes about right.
Here is my altered version:
4 qts. tomatoes (skinned, seeded (if desired), crushed - I don't bother with skinning or seeding)
4C chopped onion
1.5T curry powder
1.5 teaspoon coriander
1.5 teaspoon cumin
1 teaspoon salt (more to taste)
1/8 teaspoon cayenne pepper
Sweat the onions with 1C water (do not use oil or butter) until tender. Add tomatoes and spices and simmer 20 minutes or until slightly thickened. Liquify in a food processor, blender or with an immersion blender, if desired. (I crushed my tomatoes and onions in the food processor, so I didn't need to blend mine again)
Pour into hot jars, leave 1" headspace. Process in a pressure canner: Pints - 20 minutes at 10lbs, Quarts 25min @ 10lbs..
Heat soup to a simmer serve over cooked brown rice, barley, etc. Have these on hand to serve on top:
- hard boiled eggs, chopped
- cilantro, chopped
- toasted slivered/sliced almonds
- coconut cream (open a can of full-fat coconut milk without shaking it - scoop the thick cream from the top of the can)
- lemon or lime wedges