Chef Angelo's Sweet Tomato Soup with Curried Whipped Cream

Sweet Tomato Soup Ingredients
3 tbsp grapeseed oil
1 tbsp minced garlic 1 tbsp grated ginger 1 cup diced onion One 28 ounce can crushed Italian Plum tomatoes 1 cup water 2 tbsp gochujang paste 1 tbsp kosher salt 3 tbsp sugar ½ cup heavy cream
Sweet Tomato Soup Recipe

Put the oil in a large saucepan over medium-high heat. When it glistens, add the garlic and ginger and sauté until just translucent, 1-2 minutes. Add the onion and continue cooking until soft and translucent as well, another 5-6 mins. Add the tomatoes, water, gochujang paste, salt and sugar to the pan. Reduce the heat to medium-low and simmer for 25 minutes; remove from the heat. Working in batches if necessary, puree the soup in a blender until it's velevety smooth (you can also use an immersion blender right in the pan). Add the cream and stir well to combine.

Curried Whipped Cream Ingredients

4 cardamom pods 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp ground turmeric 1 tbsp white peppercorns 1 ½ tsp kosher salt 1 cup heavy cream 1 tbsp sugar ¼ curry blend (yellow) Fresh cilantro leaves
Curried Whipped Cream Recipe

In a dry sauté pan over medium heat, lightly toast the cardamom pods, coriander seeds, cumin seeds, and tumeric, starting with the largest spice first and gradually adding the others in order of decreasing size. Continue cooking, shaking the pan occasionally, until they're all aromatic, 3-4 minutes total. Let cool completely Grind the toasted spices with the peppercorns and salt in a spice grinder until very fine. Keep in an airtight container for up to 3 months, or until ready to use. In a large bowl, whip the cream until it holds soft peaks; add the sugar and curry blend. Whip again to blend completely. Serve a dollop of the curried cream on top of the soup and garnish with fresh cilantro leaves. Learn more about Chef Angelo Sosa and check out his new book, "Flavor Exposed," at: Plus, you can follow Angelo on twitter at: @angeloasosa.