The weather can't seem to make up its mind whether it's winter or spring, but this soup (inspired by the soup you'll frequently find at

) is good no matter what the temperature is outside. The curry and spices add a little heat, and the coconut milk smooths that out while balancing the acidity of the tomatoes. Best of all, it's fast and easy (but you'll need a blender!).

See also: - Dairy-free cream of broccoli soup for a warm-up on Meatless Monday - Split-pea soup to help chase away winter for Meatless Monday - Homemade mock chicken stock for a kitchen staple on Meatless Monday

You will need:

3 tablespoons olive oil 3 small onions 1 teaspoon salt 1 tablespoon curry powder 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon red pepper flakes 2 28-ounce cans whole tomatoes 3 cups water 1 14-ounce can coconut milk

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1. Heat the oil in a large pot over medium heat. 2. Peel and thinly slice the onion. Add the onion and the salt to the heated oil. Stir until the onion is coated with the oil and salt. Cook for ten minutes or so, until the onion is soft. Perfect. 3. Add the curry powder, cumin, coriander and red pepper flakes. Stir until the onion is coated with the spices. 4. Add the two cans of tomatoes, juices included, and stir. 5. Add the water and stir. (First, swirl the water in the tomato cans to make sure you get all the goodness.) 6. Bring to a boil, then simmer, uncovered, for fifteen minutes or so. 7. After the fifteen minutes is up, blend the soup in batches (or use an immersion blender). Beautiful. Return the blended soup to the pot. 8. Add the coconut milk. Stir until thoroughly combined and cook for another five to ten minutes. Serve warm with crusty bread, a grilled-cheese sandwich (if you do cheese) or just on its own!

• Vegetarian