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.
Course Appetizer, Pantry Recipes, Soup, Soups and Stews, Summer
Add the onion to the pan and cook, stirring frequently, for about 3 minutes, or until translucent. Add the ginger and garlic, and cook for another minute.
1 small onion, 3 cloves garlic, 1 thumb ginger
Stir in the cumin, turmeric, and pepper flakes. Add the canned tomatoes and vegetable broth. Season with salt and pepper.
2 teaspoons cumin, 1 teaspoon turmeric, 1/2 teaspoon hot pepper flakes, 400 ml canned tomatoes, 400 ml vegetable broth, 1 teaspoon sea salt, 1/2 teaspoon black pepper
Cover and bring to a low boil. Reduce and simmer for half an hour, then turn off the heat and add the coconut milk.
400 ml canned full-fat coconut milk
Puree until very smooth with an immersion blender (or carefully with a heat-safe mixer) and season to taste.
Serve hot. Leftovers can be stored in an airtight container in the refrigerator for a few days and freeze well.
Notes
* To measure the broth or water, simply fill the can from the tomatoes. This will also help to rinse out any remaining tomato from inside the can.• To make this with fresh tomatoes, sub in about 500 grams (~1 pound) of fresh for canned.