Tomato Soup With Coconut Ginger And Turmeric Recipe

Get ready to dive into a flavor-packed journey with this luscious tomato coconut soup that’s as Instagram-worthy as it is delicious! 🌿✨

My Tomato Soup with Coconut, Ginger, and Turmeric is a warm and comforting dish I love. Vibrant and tasty, it’s a straight-up combination of the richness of coconut milk and the zingy fresh ginger with the earthiness of ground turmeric; it may be the most healthful soup I know.

Immune-boosting ingredients? Check.

This thing is loaded with them. Turmeric is the star here; there’s enough to make you wonder whether you actually have a loose term for health food or not.

Does coconut milk count? I say yes….

Tomato Soup With Coconut Ginger And Turmeric Recipe Ingredients

• Olive Oil: Heart-healthy fats, adds rich texture, enhances flavor.
• Onion: Adds depth and sweetness, rich in antioxidants.
• Garlic: Boosts immunity, adds pungency, aromatic flavor.
• Ginger: Anti-inflammatory, zesty and aromatic, aids digestion.
• Turmeric: Anti-inflammatory, earthy flavor, adds vibrant color.
• Coconut Milk: Creamy texture, mild sweetness, healthy fats.
• Crushed Tomatoes: Rich in vitamins, tangy sweetness, fiber content.
• Cayenne Pepper: Optional heat, boosts metabolism.

Tomato Soup With Coconut Ginger And Turmeric Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 ounces) coconut milk
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup vegetable broth
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

How to Make this Tomato Soup With Coconut Ginger And Turmeric Recipe

1. In a big saucepan, warm the olive oil over medium heat. Add the very finely chopped onion and soften it until it’s translucent, about 5 minutes.

2. Add the minced garlic and the grated ginger to the pot and keep sautéing for 2 more minutes, stirring often.

3. Add in the turmeric, cumin, paprika, and cayenne pepper, if using. Stir to combine, and cook for 1 additional minute, or until the spices become fragrant.

4. Add the coconut milk, and combine thoroughly with the spices, letting the flavors come together for a couple of minutes.

5. Combine the crushed tomatoes with the mixture. Add the vegetable broth and bring it all to a simmer.

6. Mix in the sugar and salt and pepper to taste. Uncover the soup and simmer it for about 20 minutes, stirring now and then.

7. To make the soup smooth and creamy, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return the smooth soup to the pot.

8. If needed, taste and adjust the seasonings, adding more salt and pepper if you like.

9. Serve the soup very hot, and garnish it with freshly chopped cilantro.

10. Put lime wedges next to each bowl of soup so that the ladylike act of squeezing can take place right before slurping. Madness, I tell you!

Tomato Soup With Coconut Ginger And Turmeric Recipe Equipment Needed

1. Big saucepan
2. Wooden spoon or heat-resistant spatula
3. Chef’s knife
4. Cutting board
5. Grater or microplane
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Immersion blender or regular blender
10. Ladle
11. Serving bowls
12. Small bowl or ramekin for lime wedges
13. Kitchen towel or pot holder (to handle hot equipment)

FAQ

• Can I use fresh tomatoes instead of canned tomatoes?You may use fresh tomatoes; however, they will require a longer cooking time to achieve the same texture as the canned tomatoes in the original recipe. Use approximately 4 cups of fresh, peeled, and chopped tomatoes.
• What can I substitute for coconut milk?You can opt for heavy cream or a creamy, non-dairy substitute such as almond milk, if you wish. However, this will slightly alter the flavor. These are the real deal, after all. Building blocks 1 and 2 require the use of real butter and a good chunk of real cheese.
• Is the cayenne pepper necessary?Cayenne pepper is optional and adds heat. Omit it if you want a milder soup.
• How can I make this soup thicker?You can simmer the soup longer to reduce the amount of liquid and thicken it, or you can blend part of the soup and return it to the pot for a creamier, thicker texture.
• Can I make this soup in advance?This soup may be prepared ahead of time and kept in the refrigerator for as long as 3 days. Reheat very gently on the stovetop.
• Can I freeze this soup?Indeed, the soup handles freezing beautifully. Let it cool all the way down, then put it into airtight containers or freezer bags. Store it up to three months and, when hunger strikes, thaw before reheating.
• What are good side dishes to serve with this soup?This soup goes very well with crusty bread, grilled cheese, or a simple green salad.

Tomato Soup With Coconut Ginger And Turmeric Recipe Substitutions and Variations

2 shallots, finely chopped: Substitute with 1 medium onion, chopped finely.
minced garlic 3 cloves: Substitute with 1 1/2 teaspoon garlic powder.
1 teaspoon ground turmeric. Substitute with 1 tablespoon fresh turmeric, grated.
1 can (14 ounces) coconut milk; Substitute with 1 1/2 cups almond milk with 1/2 teaspoon coconut extract.
1 tablespoon sugar. Substitute with: 1 tablespoon honey or 1 tablespoon maple syrup.

Pro Tips

1. Layering Flavors To enhance the depth of flavor, allow the spices—turmeric, cumin, paprika, and cayenne—to toast in the pan for a little longer before adding the coconut milk. This will help release their essential oils and boost the aroma.

2. Creamy Texture For an extra creamy texture, consider adding a spoonful of cashew cream or soaked and blended cashews to the soup. This will also enhance the richness without overpowering the existing flavors.

3. Balance Acidity If the soup tastes too acidic due to the tomatoes, add a tiny pinch of baking soda. This will help neutralize the acidity, allowing the other flavors to shine.

4. Garnish Creativity In addition to cilantro, garnish with toasted coconut flakes or a drizzle of chili oil for added texture and a burst of flavor.

5. Flavor Development Prepare the soup a day in advance. This gives the flavors time to meld and develop, making the soup even more delicious when reheated the next day.