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.
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.