Creamy Vegan Tomato Soup
Ingredients
The soup
-
1–2
tablespoons
olive oil
-
2
fat shallots
shallots, rough chopped
-
2–3
cloves
garlic, rough chopped
-
1
tablespoon
ginger, rough chopped
-
1–2
teaspoons
fresh turmeric, rough chopped
-
1
tablespoon
tomato paste (optional)
-
1
14 ounce can
diced tomatoes and juices
-
1
cup
water
-
1
14 ounce can
coconut milk
-
¾
teaspoon
salt
-
¼
teaspoon
cayenne
Garnish
-
to taste
Peanut Chili Crunch
-
to taste
scallions
Instructions
- Sauté shallots, garlic, ginger, and turmeric in olive oil over medium heat until golden.
- Add optional tomato paste and stir for one minute.
- Transfer mixture to a blender with diced tomatoes and puree until smooth.
- Return the puree to the pot, add water, coconut milk, salt, and cayenne.
- Bring to a simmer, then turn off the heat and adjust seasoning as needed.
- Serve in bowls topped with Peanut Chili Crunch and something green.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
21.1g
Total carbohydrates
16.1g
Total protein
3.9g
Sodium
611.1mg
Cholesterol
0mg
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