Healthy Tomato Soup with Coconut and Curry

Healthy Tomato Soup with Coconut and Curry

Gluten FreeDairy Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: 5 minutes
  • Cooking time: 40 minutes
  • Rating: 57.96
  • Health score: 13.00
  • Weight Watcher points: 8.00

Summary

Healthy Tomato Soup with Coconut and Curry is a gluten free, dairy free, and whole 30 hor d'oeuvre. For $1.87 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 229 calories, 4g of protein, and 16g of fat each. This recipe from Foodista has 1 fans. If you have curry powder, hemp seeds, canned tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. If you like this recipe, take a look at these similar recipes: Easy and healthy coconut curry pumpkin soup, Keep Calm and Curry On: Thai Tomato Soup with Coconut Milk, and Instant Pot Coconut Curry Lentil Tomato Soup.

Ingredients

  • coconut oil
    coconut oil2 tablespoons
  • onion
    onion1
  • bell pepper
    bell pepper1
  • carrot
    carrot1
  • kosher salt
    kosher salt4 servings
  • garlic clove
    garlic clove1
  • canned tomatoes
    canned tomatoes24 ounce
  • curry powder
    curry powder2 teaspoons
  • chicken bone broth
    chicken bone broth1 cup
  • coconut milk
    coconut milk13 ounce
  • lime
    lime1
  • pepper
    pepper4 servings
  • microgreens
    microgreens0.5 cup
  • hemp seeds
    hemp seeds4 tsp
Instructions

Step 1

In a medium pot over medium-high heat, warm the coconut oil until melted.

Step 2

Add the onion, bell pepper, carrot, and a pinch of salt and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes.

Step 3

Add the garlic and curry powder and cook until fragrant, about 1 minute. Then stir in the tomatoes and a pinch of salt. Cook, stirring, for another minute.

Step 4

Add the broth and simmer until the tomatoes are cooked, 10 to 15 minutes.

Step 5

Remove from the heat and blend until smooth with an immersion blender or regular blender.Return to the stove over medium heat. Stir in the coconut milk and a squeeze of lime and cook for another minute. Season with salt and pepper to taste.

Step 6

Garnish with microgreens and hemp seeds, if using.

Categories

Cuisines: Indian, Asian

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, whole 30

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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