Tomato Coconut Curry Soup
You won’t believe how tasty this easy Tomato Coconut Curry 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
Servings Prep Time
6-8 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
60 minutes
Tomato Coconut Yam Soup
Tomato Coconut Curry Soup
You won’t believe how tasty this easy Tomato Coconut Curry 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
Servings Prep Time
6-8 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
60 minutes
Tomato Coconut Yam Soup
Ingredients
  • 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
  • sea salt and pepper to taste
  • 1/3 cup nutritional yeast (optional)
  • 2 pinches hot pepper flakes
  • Chopped parsley for garnish
Instructions
  1. 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.
  2. Add the spices and stir to combine.
  3. Add the carrot and potatoes and sauté for 10 more minutes.
  4. Add the tomatoes, the nutritional yeast, and 1 to 2 cups of water or vegetable broth and bring to a boil.
  5. Lower the heat, cover and cook for about 30 to 35 minutes, until the potatoes are tender.
  6. 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.
  7. Add the coconut milk and continue cooking for 5 minutes.
  8. Taste and adjust the seasonings. Garnish with chopped parsley

This recipe was printed from plantbasedcooking.com