A twist on a classic, this Tomato Soup with Coconut + Curry will sure to become one of your new favourite recipes. Coconut milk, bone broth with a hint of curry this soup is wholesome, dairy-free + packs a flavour punch.
The addition of a little curry brings with it the benefits of turmeric, known to be anti-inflammatory particulary on the gut. Add to this the super healing properties of bone broth this soup is a powerhouse.
But it doesn’t stop there. This recipe uses tinned tomatoes. Tinned tomatoes may contain more lycopene than fresh tomatoes. Lycopene is an anti-oxidant which has been linked to health benefits ranging from heart health to protection against sunburns + certain types of cancers (particularly for the fellas..).
Served hot or cold, this Tomato Soup is tasty either way. It’s the perfect serving size for three. Add a little squeeze of lime + this soup pops!
My current favourite way of enjoying this bowl of goodness is with 2 boiled or poached eggs for breakfast. I encourage you to give it a try!
This Tomato Soup with Coconut + Curry is a far cry from the classic, rich tomato soup made with heavy cream but with so much more flavor, it is sure to become one of those favorite new soups your taste buds will love – anytime of the day + any time of the year.
C andmed3s (8
What Do I Need?
- 1 tablespoons Coconut Oil
- 2 Carrots, chopped
- 2 x 420g Tinned Chopped Tomatoes
- 2 teaspoons Curry Powder
- 2 cups Beef Bone Broth or stock
- 1 cup canned Full-Fat Coconut Milk
- 1 Lime, cut into quarters
- Freshly Ground Black Pepper
- Freshly Cracked Sea Salt
Let’s Do This!
1. In a medium pot over medium-high heat, warm the coconut oil until melted. Add the carrot + a pinch of salt + cook, stirring occasionally, until the carrots are soft, 4 to 6 minutes.
2. Add the curry powder + cook until fragrant, about 1 minute. Then stir in the tomatoes + a pinch of salt. Cook, stirring, for another minute. Add the broth + simmer until the tomatoes are cooked, 10 to 15 minutes. Add salt + pepper as needed.
3. Add in the coconut milk then remove from the heat + blend until smooth with a stick blender or regular blender.
4. Serve with a squeeze of lime. Season with salt + pepper to taste.