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Spiced Creamy Tomato Coconut Soup (V)

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 4 bowls

Ingredients

  • 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
  • 1/2-1 tsp grated ginger
  • 1 can coconut milk

5 Spices:

  • 1 tsp cumin powder
  • 1 tsp turmeric powsder
  • 1 pinch nutmeg
  • 3-5 whole peppercorns
  • 1/2 tsp red chili powder or cayenne

Instructions

Prep

  • The first step in the preparation is to blanch the tomatoes in boiling water for just 30 seconds to 1 minute. This means bring the water to a boil for just a minute before turning off and draining. 
  • Immediately submerge the tomatoes in a bath of ice cold water. This will help to peel all of the skins off.
  • Chop all the other veggies. 

Prepare the soup

  • In a pot, heat a few tsps of oil (I used olive oil and a dash of coconut oil)
  • Sauté the onion, carrot, and celery for 2-3 minutes
  • 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 - 1 tsp of ginger and stir.
  • Add Tomatoes and mix well.
  • Allow the tomatoes to reduce a bit before adding salt and enough water to cover by about an inch. 
  • Simmer on medium for 10-15 minutes
  • Turn off flame and remove the bay leaf.
  • Add half a can of coconut milk and more cold water depending on the thickness on the soup. 
  • Blend the mixture in a blender, or use immersion blender. If the soup is too thin, return it to the flame and simmer.
  • Add salt, pepper and nutmeg as needed. 
  • Garnish with toasted coconut, pumpkin seeds and  serve with croutons!