Indian · soup

Healthy Tomato Soup with Coconut and Curry

Name: Healthy Tomato Soup with Coconut and Curry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons coconut oil; 1 red onion chopped; 1 red bell pepper chopped; 1 carrot chopped; Kosher salt; 1 garlic clove minced; 1 24- ounce can whole peeled tomatoes; 2 teaspoons curry powder; 1 cup chicken bone broth; 1 13- ounce can light coconut milk; 1 lime cut into quarters; Freshly ground black pepper; 1/2 cup microgreens; 4 tsp hemp seeds

“Healthy Tomato Soup with Coconut and Curry is a gluten free, dairy free, and whole 30 hor d'oeuvre. For $1.87 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 229 calories, 4g of protein, and 16g of fat each. This recipe from Foodista has 1 fans. If you have curry powder, hemp seeds, canned tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. If you like this recipe, take a look at these similar recipes: Easy and healthy coconut curry pumpkin soup, Keep Calm and Curry On: Thai Tomato Soup with Coconut Milk, and Instant Pot Coconut Curry Lentil Tomato Soup.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Coconut oil2 tbsp
Onion1
Bell pepper1
Carrot1
Kosher salt4 servings
Garlic clove1
Canned tomatoes24 oz
Curry powder2 tsp
Chicken bone broth1 cup
Coconut milk13 oz
Lime1
Pepper4 servings
Microgreens½ cup
Hemp seeds4 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
In a medium pot over medium-high heat, warm the coconut oil until melted.
2
Add the onion, bell pepper, carrot, and a pinch of salt and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes.
3
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.

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