Spiced Creamy Tomato Coconut Soup with Homemade Croutons (Vegan + GF)

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I was on vacation with my family in Florida and we went to this restaurant that had many vegan and vegetarian options. One of the dishes I loved was this 5 spice tomato coconut soup. It was creamy, it was delicious, and just lightly spiced. I decided to make my own take on this using only fresh vine-ripened tomato, coconut milk, carrots, onion and celery. It did not miss the mark. the soup was scrumptious and I will definitely be making it again!

Health Stuff

Tomatoes are rich in lycopene, an antioxidant that protects our bodies from harmful free-radicals. It is also a great source of biotin, which helps grow healthy skin and hair, in addition to a list of other vitamins  and nutrients. Coconut milk is a rich creamy liquid made from the meat of mature coconuts, which makes it a great vegan alternative to cream for thickening soups. It is also rich in Vitamins C E and B to help boost immunity. Though high in fat, they do not contain any trans fatty acids that clog arteries.

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You will need:

  • 6 vine ripened tomatoes, or any ripe tomato of your choice
  • 2-3 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • 5 Spices: Cumin powder, turmeric, peppercorns, nutmeg, red chili powder (or red chili flakes)
  • 1/2 tsp grated ginger
  • 1 can coconut milk

To  Prepare:

  1. The first step in the preparation is to blanch the tomatoes in boiling water for just 30 seconds to 1 minute. Then immediately submerge them in a bath of ice cold water. This will help to peel all of the skins off.DSC_0394
  2. Next, in a pot, heat a few tsps of oil (I used olive oil and a dash of coconut oil)
  3. Sauté the onion, carrot, and celery for 2-3 minutes
  4. Add a bay leaf,  1 tsp of cumin powder, a half a tsp of turmeric, 3-5 whole peppercorns and a dash of nutmeg, and chili powder to taste. Grate in about 1/2 tsp of ginger and stir.
  5. Add Tomatoes and mix well
  6. Allow the tomatoes to reduce a bit before adding salt and water
  7. Simmer on medium for 10-15 minutes
  8. Turn off flame, remove bay leaf and  add cold water and a half a can of coconut milk
  9. Blend the mixture in a blender, or use immersion blender.
  10. If the soup is too thin, return it to the flame and simmer.
  11. Add salt, pepper and nutmeg as needed.
  12. Garnish with toasted coconut, pumpkin seeds and croutons.

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To Make the Croutons:

  1. Preheat the oven to 350
  2. Cut 5 slices of a bread of your choice into cubes. (I used whole grain)
  3. Drizzle a heathy amount of olive oil
  4. Season well with italian seasoning, garlic powder, salt, and pepper
  5. Mix together and lay flat on a cookie sheet.
  6. Bake in the oven from 10-15 minutes until it is crunchy

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Servings: 4 bowls of soup

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