Vegan Tomato Coconut Curry Soup
—Not On Website, Soup
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
Directions
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
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 785mgCarbohydrates: 23gFiber: 6gSugar: 10gProtein: 4g