This recipe is known as Hot Nurse in my household for its ability to flush out a blocked-up nose, soothe a sore throat, chase away a hangover and revitalize my tired head. It is a real kick in the cookies, as my mum used to say; so those of you who choose the mild curries in restaurants may want to halve the ginger and curry powder quantities. For the rest of you, ladle it into a mug and take your medicine! I keep a supply of it in the freezer in microwave-proof containers, for emergencies, and I sip it through the winter to keep snuffles and grumbles at bay.
The easiest way to make this soup is to pop the garlic, ginger and tomatoes into a blender – don’t add the curry powder and turmeric, as they will stain – and blast to a pulp. Pour into a saucepan and add the curry powder, turmeric and salt and pepper. Bring to a gentle simmer. Fill one of the empty tomato tins with water and pour into the pan, then cook for 25 minutes, stirring so it doesn’t stick and burn at the bottom.
If you are an ‘early taster’, like me, and can’t resist dipping a spoon in every few minutes, the first few tastes will be shockingly tangy with garlic and ginger – this cooks out and mellows, so don’t be alarmed!
I leave mine to cool for an hour after cooking to really temper the ginger–garlic heat, then warm it through to serve.
Will keep in the fridge for 3 days, or the freezer for 3 months.
© Jack Monroe, 2020