Tomato Curry Soup
Aromatic Indian-inspired tomato soup with curry spices and creamy coconut milk. Warm, comforting, and deeply flavorful.
Nutrition per serving
175 Calories
4g Protein
18g Carbs
10g Fat
4g Fiber
Ingredients
Instructions
- . Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute.
- . Add curry powder, garam masala, and turmeric. Toast spices for 1-2 minutes, stirring constantly until very fragrant.
- . Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- . Use an immersion blender to puree until smooth. Stir in coconut milk and heat through.
- . Season with salt. Serve garnished with fresh cilantro and warm naan bread for dipping.
Recipe Notes
- Toast the spices properly—this step is essential for deep flavor
- Use full-fat coconut milk for the creamiest result
- Don't boil after adding coconut milk to prevent separation