Creamy Tomato Coconut Soup

Tomato soup is a classic comfort food, and the addition of coconut milk adds a creamy and tropical twist to this dish.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Creamy Tomato Coconut Soup

Cooking Method: Blending, Boiling, Simmering Cuisine: International Courses: Dinner, Lunch, Soups Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 can Tomatoes
• 1 can Coconut milk
• 1 medium Onion
• 2 cloves Garlic cloves
• 2 cup Vegetable stock
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 handful Fresh cilantro leaves

Instructions

1. Heat oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
2. Stir in ground cumin, ground coriander, and turmeric powder. Cook for another minute.
3. Add canned tomatoes and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh cilantro leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 11g17%

Total Carbohydrate 18g6%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.