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Curried Tomato Soup

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45min

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6 servings

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This flavorful and aromatic Curried Tomato Soup is a delightful twist on the classic tomato soup. The rich, creamy soup is infused with a blend of aromatic Indian spices, creating a warm and comforting dish that's perfect for any time of the year. Serve this vegan and gluten-free soup with a side of naan bread or crackers for a satisfying meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
8 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Roughly chop the tomatoes. Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

2
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.

3
Add spices and tomatoes

Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes start to break down.

4
Add liquids and simmer

Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, stirring occasionally.

5
Blend the soup

Remove the pot from heat and let the soup cool slightly. Use an immersion blender or transfer the soup to a blender and puree until smooth.

6
Reheat and serve

Return the pureed soup to the pot and heat it over low heat until warmed through. Taste and adjust the seasoning if needed. Serve the Curried Tomato Soup hot.

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