Creamy Tomato Soup with Coconut and Curry

Coconut milk, bone broth, and a hint of turmeric-tinted curry make this creamy
tomato soup a wholesome, dairy-free version of the classic that's sure to become
one of your new favorite homemade tomato soup recipes.

Servings: 4

Author:

Course:

Soup

Cuisine:

American

Keywords:

bone broth soup tomato soup with bone broth

Instructions

1 In a medium pot over medium-high heat, warm the coconut oil until melted. Add
the onion, bell pepper, carrot, and a pinch of salt and cook, stirring
occasionally, until the vegetables are soft, 4 to 6 minutes.
2 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.
Add the broth and simmer until the tomatoes are cooked, 10 to 15 minutes. Remove
from the heat and blend until smooth with an immersion blender or regular
blender.
3 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. Garnish
with microgreens and hemp seeds, if using.

Creamy Tomato Soup with Coconut and Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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