Summer time has pasted and has now been replaced with soup time also known as Autumn, yay! I know that many people think this is a bit sad, especially when living in Denmark where the summer can be pretty cold and less sunny than what we hope for, but still I love autumn. I think it’s the most cozy time of year. Here we got an even better word for it; ‘hyggeligt’ meaning everything warm, comforting and filled with laughter, love, food and just purely delightful times with friends and family. All of these wonderful feelings and moments are what I connect with autumn, and probably why I can’t seem to get enough of it! Everyone have different reasons too love or not love a certain time of year, but we should always try to get the best out of it, since we can’t just skip it. Take my big sister as an example she had a little comment the other day; that autumn is the best season for fashion; leather, knitwear, dark colours and cool boots, she’s right and everything counts. (note: she works for fashion, smile)
Even though we might be disagreeing about the love of autumn or not, we can only agree on the fact that soup is awesome and autumn is the season for eating it very frequently, right?? At my place it’s a regular on the menu, and luckily you can make soup in all kind of ways! Right now we have a busy time since school has just begun and homework + blog-work is taking a lot of time. That’s why this soup is so great! It only takes around 20 minutes to make, and you do not really have to prepare anything. If you’ve got a lot of time on your hands, you could easily make it out of fresh tomatoes, but the canned and organic version is a really tasty and time saving alternative! It’s warming, nutritious and filled with flavor, everything you need from a soup! But no more talk, homework is calling and it’s time to make more soup, follow me!!
Serves 42 (14 oz) cans organic tomatoes
2 large onions
4 cloves of garlic
2 tsp ground curry
3 sprigs of fresh thyme
1 1/4 cup/300 ml vegetable or chicken broth
1 Tbsp apple vinegar
2 Tbsp olive oil
3/4 cup/200 g sour cream 9 % (extra for topping)
1. Chop onion and garlic roughly.
2. In a pot heat oil and add curry. Stir it around to make sure it does not burn, do this until it starts smelling good. Then add onions and stir for a couple of minutes till the onions get soft. Add garlic. If the bottom of the pot becomes dry, add a little broth instead of oil to moisten things up.
3. Add tomatoes, broth, vinegar and thyme. Bring to a boil and then let it simmer for 15-20 minutes or longer time if you want to.
4. Remove thyme sprigs and add sour cream. Blend the soup and remember to adjust the taste for more vinegar and/or salt.
Serve with toasted rye bread and ripe avocado slices plus a lot of extra sour cream, sooo yummy!