Spicy Tomato and Coconut Soup with Ginger and Chili

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic, grated ginger, and chopped chili. Cook for another minute until fragrant.

Add the turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly.

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.

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.

Season with salt and black pepper to taste.

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).

Stir in the lime juice.

Serve hot, garnished with fresh coriander.