Best Tomato And Coconut Soup Recipes

Curried Lentil, Tomato, and Coconut Soup image

Provided by Yotam Ottolenghi

Yield 4 servings

Number Of Ingredients 12

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Do Ahead
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Curried Lentil, Tomato, and Coconut Soup image

Categories Bean

Number Of Ingredients 11

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2-1/2 piece ginger, peeled and finely grated
1 tablespoon curry powder
3/4 cup red lentils
1 can 14.5 oz can crushed tomatoes
1 salt & pepper
1 can 13.5 oz can unsweetened coconut milk, shaken well (low-fat is fine)
1/2 cup cilantro, finely chopped
1 lime wedges, for serving

Steps:

Heat oil in a medium saucepan over medium.
Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
Add garlic, ginger and curry powder and cook, stirring, until fragrant, about 2 minutes.
Add lentils and cook, stirring, 1 minute.
Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin image

Provided by Mad Maryno

Categories Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Steps:

Fry the onion and cumin with the olive oil in the pot over medium-high heat.
When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
Simmer for about 40 minutes then add the coconut milk.
Season to taste with salt and pepper.
Enjoy!

Nutrition Facts : Calories 399.3, Fat 22.8, SaturatedFat 13.7, Sodium 617.7, Carbohydrate 43.5, Fiber 9, Sugar 9.8, Protein 9.4

Tomato and coconut soup image

Provided by ajctracey

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

Put all the ingredients in a pressure-cooker (or in a pan with a well-fitting lid).
Close the lid on the pressure cooker and bring up to a low pressure. Cook for about 15 minutes. If not using a pressure cooker, bring to the boil and simmer for about 1/2 hour.
Remove the bayleaves and blend the soup thorougly using an electric blender. Taste, and adjust seasoning - add some coconut milk at this stage if it is too spicy for your taste.
Re-heat gently and serve with a swirl of coconut milk.