Winter season is here, and all I can think about is warm soup! There is nothing more comforting than cozying up with a blanket next to the fireplace, enjoying a nice warm bowl of nutritious and hearty veggie soup and this Tomato Coconut Curry Soup really hits the spot.
You won’t believe how tasty this easy soup recipe is and it contains an abundant dose of nutritious root veggies – yams, carrots, potatoes, tomatoes and warming curry spice which is absolutely wonderful for warming the body and offers a boost in circulation, and nutritional yeast which offers vitamin B12, wonderful for those on a plant-based diet.
Enjoy these curry-inspired recipes:
- One Pot Thai Coconut Curry Tofu
- Roasted Curried Cauliflower with Peas
- Curried Chickpea Rice Salad
- Lightly Curried Vegetable Wraps
- Chickpea Flour Omelet with Curried Greens
A touch of coconut milk takes it up a notch, offers a dose of hydrating electrolytes, and created a creamy, dreamy, and oh so comforting element to this soup. When time is short, try this delightful soup recipe. It’s quick, satisfying, and good enough to serve company if you are having a large family dinner, and wont break your budget.
This coconut curried veggie soup is hearty enough, you can enjoy it on its own, you can enjoy it with a think and crusty chunk of “healthy bread recipe”, or as an appetizer to your dinner.
As we always want to keep the fat content low in our recipes here, the fat in the coconut milk offers us a benefit; by adding this healthier fat and a dash of black pepper, these two together act as an amplifier of the anti-inflammatory effects, by binding to the curcumin (anti-inflammatory compound found in turmeric) in the curry and increasing its bioavailability by 2000%! This means by adding coconut (fat) and freshly cracked black pepper, your body absorbs the curcumin that much more!
You could also use fire roasted tomatoes, which I find add a nice smoky flavor.
Thank goodness for soups! It’s these kinds of warm and comforting soup recipes that keeps me going strong all winter long!
I’d love to hear your feedback in the comments below for this Tomato Coconut Curry Soup ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Tomato Coconut Curry Soup
- 1/4 cup low-sodium vegetable broth or water for sauteeing
- 1 cup onion finely chopped
- 1 rib celery finely chopped
- 1 carrot peeled and finely chopped
- 2 sweet potatoes peeled and diced
- 1 16 oz can diced or stewed tomatoes
- 1-2 cups low-sodium vegetable broth (or homemade broth), or water
- 1/2 tsp curry powder
- 1/4 tsp ground coriander
- 1/2 cup light canned coconut milk , Trader Joe's
- OR 1/2 tsp coconut extract mixed with 1/2 non-dairy milk
- salt and black pepper to taste
- 1/3 cup nutritional yeast (optional)
- 2 pinches hot pepper flakes
- Chopped parsley for garnish
- Heat ¼ cup of water or vegetable broth in a large pot over medium heat. Add the onion and celery and sauté for about 10 to 15 minutes, until the celery has softened.
- Add the spices and stir to combine.
- Add the carrot and potatoes and sauté for 10 more minutes.
- Add the tomatoes, the nutritional yeast, and 1 to 2 cups of water or vegetable broth and bring to a boil.
- Lower the heat, cover and cook for about 30 to 35 minutes, until the potatoes are tender.
- Blend with an immersion blender or regular blender. If using a regular blender, transfer in slightly cooled batches to blender and blend until smooth. Then pour back in the pot and stir well.
- Add the coconut milk and continue cooking for 5 minutes.
- Taste and adjust the seasonings. Garnish with chopped parsley