NCR Smoky spicy tomato soup

I have just about stopped using Google Reader.  It is very liberating.  (Though I apologise if it means I am missing your posts.)  I have now added a few extra blogs to my blogroll on my side bar, including Lisa's Vegan Culinary Crusade.  That is how I found the smoky spicy tomato soup I ate for dinner tonight. 

I wasn't feeling well and slept all afternoon.  When I finally got up it was dark, E had the heater on and Sylvia was ready for bed (there are advantages to having a husband home on sick leave).  Once we got Sylvia to bed, E turned on Margaret Thatcher's funeral.  (I highly recommend this reflection on her death.)

I had been thinking about this soup and it seemed a good simple supper.  I changed the ingredients slightly to suit my kitchen.  I made one mistake - after all I was a bit befuddled with just waking up - and added stock powder because I foolishly tasted the soup before adding the nutritional yeast flakes.  Nothing a bit of maple syrup and yoghurt couldn't fix.  I also served it with avocado on toast.  Seasoning aside, I loved the combination of flavours in this soup and how hearty it was with the besan and nutritional yeast flakes.

I am sending this soup to Jacqueline for No Croutons Required (a monthly vegetarian soup and salad event).  The theme this month is Indian spices.

Previously on Green Gourmet Giraffe:
One year ago: Zucchini Layer Cake plus random thoughts
Two years ago:  Autumn Apple Cake
Three years ago: Butterscotch Bounty from Ricki
Four years ago: Tupperware, Arran and Tomato Soup
Five years ago: Relishing Rhubarb

Smoky, spicy tomato soup

Adapted from Lisa'a vegan culinary crusade

serves 4

• 1 tbsp olive oil 
• 1 onion, chopped
• 2 tsp mustard seeds
• 3 cloves garlic, finely chopped
• 2 tsp curry powder 
• 1 tsp smoked paprika
• 2 x 400g tins of diced tomatoes
• 3 cups water
• 1/2 cup chickpea flour (besan)
• 1/4 cup nutritional yeast 
• 6 sun dried tomatoes, roughly chopped with scissors
• 1/2 tsp sea salt (I used 2 tsp stock powder but will stick to the salt in future)
• pinch black pepper
• yoghurt to serve (optional) 

Heat olive oil in a large saucepan.  Fry onions for 5 - 10 minutes over medium high heat until soft (I did 5 but mine could have been softer).  Add mustard seeds and garlic and fry a few minutes more.  STir in curry powder and smoked paprika and then add remaining ingredients.  Gently simmer (with lid on if you don't want it splattering over your stovetop) for about 10 minutes.  Blend if desired (I didn't - it is creamy enough without blending).  Serve with yoghurt, if desired.

On the Stereo:
Ricochet Gathering, Mojave 2003: various artists