Vegan Tomato Coconut Curry Soup
A flavorful tomato coconut curry soup that's vegan. This meal cooks up in less than 30 minutes, freezes well, and is family-friendly.
Ingredients
- 28 oz/795g canned tomatoes diced
- 1 med/260g yellow onion diced
- 3 cloves/15g minced garlic
- 4 tbs/50g minced fresh ginger
- 1 tbs/15ml olive oil
- 1 tbs/5g ground cumin
- 2 tsp/3g ground coriander
- 2 tsp/4g ground turmeric
- ¼ tsp cayenne
- ½ tsp/3g salt
- 2 tsp/4g sugar
- 1 ½ c/355ml vegetable broth
- ½ c/120ml coconut milk
- 2 tbs/30ml lime juice
Instructions
- Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly.
- Add ginger and garlic. Cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne. Cook for 30 seconds.
- Pour in vegetable broth all at once. Stir vigorously to deglaze pan.
- Reduce heat to medium-low and add tomatoes and sugar. Bring to a simmer and cook for 20 minutes.
- Remove from heat and puree with an immersion blender or in batches in a regular blender. Return to pot and add coconut milk. Return to heat if necessary.
- Just before serving, stir in lime juice.
Notes
Double the batch for leftovers or serving a large group of people.
Soup freezes well but don't add lime juice before freezing. That tastes best added fresh before serving.
Nutrition
Serving: 1gCalories: 189kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gSodium: 785mgFiber: 6gSugar: 10g
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