Spicy Tomato and Coconut Soup with Ginger and Chili

A vibrant and flavorful tomato and coconut soup, infused with warming ginger and chili. Inspired by Indian flavors, this soup is comforting and easy to make.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.78/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Indian•Asian•Thai

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1kgTomatoes(Ripe, such as Roma or plum tomatoes)

£2.50

1largeOnion(Chopped)

£0.60

4clovesGarlic(Minced)

£0.30

2tablespoonsGinger(Freshly grated)

£0.25

1Red Chili(Finely chopped, adjust to taste)

£0.40

400mlCoconut Milk(Full-fat for best flavor)

£1.30

500mlVegetable Broth

£0.65

2tablespoonsOlive Oil

£0.20

0.5teaspoonTurmeric Powder

£0.10

1teaspoonCumin Powder

£0.10

1teaspoonCoriander Powder

£0.10

1teaspoonSalt(To taste)

£0.01

0.5teaspoonBlack Pepper(To taste)

£0.05

2tablespoonsFresh Coriander(Chopped, for garnish)

£0.40

1tablespoonLime Juice

£0.15

Total Cost

£7.11

£1.78 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic, grated ginger, and chopped chili. Cook for another minute until fragrant.
3.
Add the turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly.
4.
Chop the tomatoes roughly and add them to the pot. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
5.
Pour in the vegetable broth and coconut milk. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
6.
Season with salt and black pepper to taste.
7.
If desired, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a regular blender in batches and blend carefully (remove the small cap from the blender lid and cover with a towel to prevent splattering).
8.
Stir in the lime juice.
9.
Serve hot, garnished with fresh coriander.

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My Notes

Nutrition Information

Nutrition per serving (550g)

475 kcal / 1987 kJ

Carbs

39g

15% of RDA

Fat

34g

49% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

23 g

26% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot.

Adjust the amount of chili to your spice preference.

You can add other vegetables like bell peppers or carrots for extra nutrients and flavor.

Serve with naan bread or rice for a more substantial meal.

Cooking Equipment

Large pot or Dutch oven

Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot.

Adjust the amount of chili to your spice preference.

You can add other vegetables like bell peppers or carrots for extra nutrients and flavor.

Serve with naan bread or rice for a more substantial meal.

Spicy Tomato and Coconut Soup with Ginger and Chili

Ingredients

Instructions