Tomato Curry Soup
Indulge in the comforting warmth and vibrant flavors of Tomato Curry Soup, a silky, aromatic dish that blends savory tomatoes with bold Indian spices like curry powder, cumin, and turmeric. This vegan-friendly masterpiece is elevated with creamy coconut milk, a hint of ginger, and optional cayenne for a subtle kick of heat. Perfect for cozy dinners or as an appetizer, this soup offers rich layers of flavor in every spoonful. Quick to prepare in under 40 minutes, it’s garnished with fresh cilantro for a burst of herbal freshness. Whether you're craving something wholesome or exotic, this crowd-pleasing recipe is a fragrant delight that ticks all the right boxes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 28 ounces canned diced tomatoes
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger with the spices.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Carefully blend the soup until smooth using an immersion blender, or transfer it to a countertop blender in batches and blend until smooth. Return the soup to the pot if using a countertop blender.
Stir in the coconut milk, sugar, salt, and black pepper. Simmer the soup for another 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6480 mg | 282% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 59.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3338 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
