Thai Curry Tomato SoupServes six to eightIngredients2 tbsp. canola oil1 md. onion, diced (about 1 c.)1 garlic clove, minced1-2 carrots, thinly sliced (about ½ c.)1-2 celery stalks, thinly sliced (about ½ c.)28-oz. can fire-roasted tomatoes1 tbsp. Thai red curry paste½ tsp. ground cumin2 c. chicken stock14-oz. can light coconut milk1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).2. Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.3. Add the tomatoes and bring to a boil.4. Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to medium-low.5. Simmer, stirring occasionally, for about 20 minutes.6. Add coconut milk and use an immersion blender to puree until smooth.7. Salt and pepper to taste.Want more of Simmons? She gave us four more tasty recipes. Then check out sarahmcsimmons.com.