A silky tomato soup with creamy coconut milk completely dairy-free and bursting with flavor.

Scale

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, minced

1 tsp grated ginger

2 cans (14.5 oz) diced tomatoes

1 cup vegetable broth

1 cup coconut milk (full-fat)

1/2 tsp curry powder

Salt and pepper to taste

Lime wedges and cilantro for garnish

1. Heat coconut oil in a pot over medium heat.

2. Add onion, garlic, and ginger; sauté until fragrant.

3. Stir in curry powder, then add diced tomatoes and broth.

4. Simmer for 15 minutes.

5. Blend until smooth, then stir in coconut milk.

6. Simmer for another 5 minutes.

7. Serve with lime juice and cilantro.

Add red pepper flakes for spice.

Pairs well with naan or grilled cheese.

Can be served chilled as a gazpacho-style soup.

Keywords: tomato coconut soup, dairy free soup, vegan tomato soup