The soup pictured above was made in my own kitchen.
My husband and I were at Marjorie last week for dinner, a beautiful little restaurant in Capitol Hill with brightly colored chairs, blue walls and big windows. The space is calming and cheerful and we had a fantastic dinner. On the walls in the back of the restaurant there are amusing posters on the wall showing 'good' and 'bad' habits.
There were many things on the menu that I wanted to order but I settled on the coconut tomato soup for my first course and a white pizza for my main (which I am going to try to recreate and write about in my next post). My husband ordered the Maguro Crudo which was was served on a long, narrow plate with green apple, jalapeno, white soy, yuzu and celery. It was a little spicy and the maguro was perfectly 'cooked'. For his main, my husband had the beef cheek bolognese. We also ordered their columbia city bakery baguette with housemade butter because pretty much whenever housemade butter is on the menu, we order it. We were glad we had.
They also served us up some delicious cocktails, the trenchtown and a greyhound. The trenchtown was made with Appleton Estate V/X Rum, Fresh Coconut Water, Ginger, Lime. It was a good drink and I will say that they do not skimp on the alcohol at Marjorie. And for dessert we shared their bread pudding which is really as over the top and delicious as they claim it is.
The next day I went to the store and bought some lowfat coconut milk and pacific foods tomato soup in an effort to keep eating that soup. In the summer I would love to make something like this with fresh tomatoes from our csa. This recipe is what I ended up with, not what I ate at Marjorie but something that is super easy to make at home, low in calories and a nice treat for lunch.
Coconut Tomato Soup with Mint and Yogurt
Approximately 150 calories per serving
2 cups of Pacific Natural Foods Organic Creamy Tomato Soup (or other good quality tomato soup)
3/4 cup Lite Coconut Milk
1 to 1.5 tsp mild curry powder
2 tsp tomato paste
4 T plain yogurt
1 T mint, washed and sliced thinly
Place the tomato soup, coconut milk, tomato paste and a heaping tsp of curry powder in a small saucepan over medium heat. Whisk until the curry powder and tomato paste is blended and stir occasionally until the soup is heated through. Taste and add salt and more curry powder, if desired.
Divide evenly between two bowls. Put 2 T of yogurt in each bowl and sprinkle with the mint.