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Indian Tomato Coconut Soup

November 10, 2018

A few weeks ago my sister and mom had a coconut tomato soup at an Indian restaurant in Bellingham. One bite and my sister was raving about the soup's perfect balance of flavors. This soup wasn't vegan so I was left to wonder about it and it's allegedly amazing flavor profile. Tomato soup is my favorite soup and Indian food is my favorite food but the two together had never crossed my mind.

 

 

 

Thanks to that meal I've tested and tasted several batches of tomato soup; and after a Facebook message to a dear friend, several failed searches on the internet, and many batches of soup delivered to my sister for approval, we finally gave it a thumbs up.

 

The good news is this soup is relatively quick and easy to make.

 

 

 

 

If you like tomato soup and are ready for something new, something that's still 100% comfort food with a delicious Indian twist, then pull out the soup pot and get to cooking! 

 

We hope you love this soup as much as we've come to and that many a batch makes its way onto your table.

 

Indian Tomato Coconut Soup

Serves 6

Ingredients

  • 2 TB coconut oil

  • 1 medium onion, diced (about 1 cup)

  • 2 cans diced tomatoes

  • 2/3 cup unsweetened coconut flakes (50g)

  • 1/2 cup unsalted cashews

  • 1 TB ginger

  • 2 cloves garlic

  • 1 tsp each, cumin & cardamom

  • 1/2 tsp each, red pepper flakes, cinnamon & turmeric

  • 1 can full-fat coconut milk

  • 1 1/2 cups water

  • 1 tsp salt

  • lots of fresh ground black pepper

  • 1 tsp coconut sugar

  • 1/2 tsp garam masala

Instructions

  1. Melt the coconut oil in a large saucepan. Add the onions and cook, stirring occasionally, until softened but not brown.

  2. While the onions cook, place the tomatoes, coconut flakes, cashews, ginger, garlic, cumin, cardamom, red pepper flakes, cinnamon & turmeric into a blender (hi-speed works best). Blend until a creamy paste develops.

  3. Add the coconut/tomato paste to the saucepan and stir everything together. Bring the mixture to a simmer and cook, covered, for 10 minutes. Stir every couple of minutes to keep the mixture from sticking to the bottom of the pan.

  4. Stir the coconut milk, water, salt and pepper into the tomato mixture. Simmer for 5-7 minutes. Stir in the coconut sugar & garam masala. Adjust salt & pepper, to taste.

Nutrition: 308 calories, 25g fat, 19g sat fat, 688mg sodium, 19g CHO, 5g fiber, 8.6g sugar (1g added sugar), 5g protein

 

 

 

 

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