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Curried Tomato Soup with Coconut Milk | occasionallyeggs.com #veganrecipes

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.

Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people


  • 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


  1. 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.
  2. 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.
  3. 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.