All, Recipes, Soup

Vegan Tomato-Coconut Soup

By Casa de Suna

Published Feb 12

There’s no reason vegan soup can’t be creamy–and if you don’t believe us, our vegan tomato-coconut soup is ready to prove you wrong.

The combination of coconut oil and coconut milk brings a double dose of flavor and heft to this bright, warming soup. Since this recipe is best suited for winter, we recommend tinned tomatoes. We’ve leveled up this decadent (but dairy-free!) delicacy by layering in ginger, shallots, and a hit of lime.

How to Make It

Difficulty: Easy

Overall Time: 35 min

Prep Time: 15 min

Cook Time: 20 min

Serves: 4

Ingredients

2 tbsp virgin coconut oil
4 shallots, thinly sliced
1 tbsp minced ginger
1 small garlic clove, crushed and thinly sliced
2 ½ tsp kosher salt
Freshly ground black pepper
½ tsp ground turmeric
2 cans (28 fl oz / 796 ml) whole San Marzano tomatoes in purée
1 can (14 fl oz / 400 ml) coconut milk, plus extra for serving
1 cup water
1 tsp cane or light brown sugar
1 tsp fresh lime juice
Torn cilantro and lime wedges, for serving

Instructions

Heat oil in a large pot over medium. Add shallots, ginger, and garlic. Season with salt and pepper. Cook, stirring occasionally, until shallots are soft, approximately 5 to 6 minutes. Add turmeric, stirring for 30 seconds. Stir in tomatoes, coconut milk, and water. Bring to a boil, then reduce heat to medium-low. Simmer to blend flavors, about 10 minutes. Stir in sugar and lime.
To serve, divide soup among 4 bowls. Drizzle each with additional coconut milk, then top with cilantro. Serve immediately with lime wedges.