Thai-spiced tomato soup

Soup! I was inspired by this post over at The Wednesday Chef, which offers a nice, simple, straight-forward recipe for Thai-spiced tomato soup. Looked good, warm, healthy, and perfect for a simple weekend dinner.

Then I up & got inspired, thinking "Thai food? I like Thai food. And wait! Aren't ginger, coconut milk, scallions, and peanuts also key Thai ingredients?" And this everything-but-the-kitchen-sink mentality resulted in a fine-flavored savory and thick tomato soup. Here goes:

Soup
- 1 onion, chopped
- 3T. olive oil
- 2 cloves garlic, minced
- 1/2t. fresh ginger, minced
- 2T. red curry paste (follow instinct here and don't over-do it for obvious reasons)
- 1/4t. ground cumin
- 1 (28 oz.) can crushed tomatoes
- 1 (14 oz.) can coconut milk (we used low-fat)
- 1 (14 oz.) can chicken or veggie broth
- 1T. brown sugar
- salt to taste

For garnish, combine the following:
- 1/3 c. roasted, chopped peanuts
- handful of cilantro, chopped
- 2-3 scallions, chopped
- juice of 1/2 lime
- 1T. olive oil
- 1t. soy sauce

Cook onion in oil in a heavy soup pot over medium heat for about 5 minutes. Add garlic & ginger; cook for about 1 minute. Mix in curry paste and cumin; cook for another minute or so.

Add tomatoes, coconut milk, broth, and brown sugar; stir to combine. Add salt and simmer for 15 minutes.

Serve with a hearty spoonful of the garnish on top.