This vegan tomato soup is made creamy with coconut milk and flavoured with curry spices, like cumin, ginger, and turmeric. It’s a great soup to make when you feel a cold coming on, or just when tomatoes are in season.
If you have a cold, you should eat this soup. I know many people swear by chicken noodle soup (or chickpea noodle soup!) when they’re sick, but that’s not so great for vegetarians. Graham has a cold right now. I unintentionally packed this soup with plenty of cold-fighting ingredients like garlic, ginger, and turmeric, and it seems to have helped him. The hot pepper will make you have to blow your nose a bunch, too. Let it flow.
That being said, it’s not as though you need to be sick to have this soup. It’s a great way to use some of the currently in-season tomatoes, but good quality canned tomatoes can be used too, so it can be made all year round. If you use fresh tomatoes, try to leave them on the counter until they’re almost too ripe. The sweeter, the better. I’m digging the curry-tomato-coconut combination. It’s really not heavily spiced, so if you like a more pronounced curry flavour, you can try doubling the cumin and turmeric.
You could also try adding a couple of slow roasted tomatoes before blending this up, for a bit more sweetness and concentrated tomato flavour. Serve it with a side of spelt naan or overnight bread and some red lentil falafel to make a full meal. Or, just go with the classic, good old bread and soup. I also often blend some chickpea or white beans into this vegan tomato soup to up the protein content, but if I am really sick I prefer it as is.
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Curried Tomato Soup with Coconut Milk
This vegan tomato soup is made creamy with coconut milk and flavoured with curry spices, like cumin, ginger, and turmeric. It's a great soup to make when you feel a cold coming on, or just when tomatoes are in season.
- 1 red onion
- 3 cloves garlic
- 1 thumb ginger
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 pounds fresh tomatoes
- 3 cups vegetable stock
- Salt pepper, and hot pepper to taste
- 3/4 cup full-fat coconut milk
Heat a little oil in a large pot over medium heat. Slice the onion and add it to the pan, stirring until translucent. Don't worry about dicing or mincing anything, as it's all going to be pureed. Slice the garlic and ginger, and add them to the pot. Cook for a minute more.
Stir in the cumin and turmeric and cook very briefly, until fragrant. Add the tomatoes and vegetable stock. Season with salt, pepper, and hot pepper.
Simmer for half an hour with the lid on, and then puree with an immersion blender. Alternatively, cool slightly and then puree it in a blender. Add the coconut milk, and serve hot. Try topping with my crunchy roasted chickpeas for extra protein and bite.