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Tomato Soup with Poached Egg and Almonds
Ingredients (2 Servings)
- 2 tbsp butter
- 1 medium onion, sliced thinly
- ½ tsp kosher salt
- 1½ tsp curry powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 kg fire roasted tomatoes
- 1 cup coconut milk
- 4 eggs
- handful sliced almonds
Directions
- 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.
- Use an immersion blender to blend the mixture, leaving some chunks. Alternatively, you can transfer to a food processor to blend.
- Pour soup into bowls.
- Bring a small pot of water to boil. Crack an egg into a small dish 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.
Nutrition
Per serving:- Calories:- 170
- Fat:- 5 g
- Cholesterol:- 16 mg
- Sodium:- 67 mg
- Carbohydrate:- 69 g
- Fiber:- 6 g
- Protein: 50 g
