Tomato soup recipe with fresh turmeric
Enjoy this creamy tomato soup recipe with fresh turmeric topped with coconut cream to create a luxurious healthy and vegan soup. The best homemade tomato soup you haven't tasted yet!
Servings: 3 people
Calories:
Cost: 5€
Equipment
- High-speed blender or a hander blender
- knife
Ingredients
- 1 tbs fennel seeds
- 1 tbs cilantro seeds
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 piece of turmeric
- a small piece of ginger
- 2 cloves of garlic
- 1 large onion
- 1 tablespoon olive/coconut oil
- 1 kg very ripe tomatoes
- boiling water
- pinch of salt
- hot spice like cayenne pepper (optional)
- 1 cup coconut milk and some more for topping
Instructions
- Bring all the seeds into a medium saucepan and heat them at medium heat for 4mins
- During that time mince turmeric, ginger, garlic, and onion and add them in the saucepan. Stir and increase the heat to medium-high then cover them to cook for 2 mins
- Add olive oil, stir well and cover. Let the onion cook for about 8 mins, stirring now & then
- Meanwhile, dice the tomatoes
- Add smoked paprika and salt in the saucepan and stir then cover for a minute
- Bring in the tomatoes, stir well and cover to cook for 3 mins
- Cover with boiling water; the water should be at the same level as tomatoes; about 3cups. Simmer for 10 mins
- Add cayenne spice or hot spice of your choice, just a little though
- Pour the coconut cream and stir. Cook for 2 mins then cut off the heat. Let the soup cool before you put it the blender. You can also use a hand blender.
- Blend into a smooth soup, serve and top with some coconut cream and stir just a little.
- Enjoy this delicious creamy homemade tomato soup
- Please do rate and share this recipe, thank you