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.
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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.
How to Store It
Soup can be made ahead and refrigerated in an airtight container for up to 2 days.
