Healthy Tomato Soup with Coconut and Curry

Healthy Tomato Soup with Coconut and Curry

Healthy Tomato Soup with Coconut and Curry

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   229
  • Protein:   5g
  •  
  • Fiber:   5g
  • Sugar:   8g
  • Carb Total:   15g
  •  
  • Saturated:   13g
  • Fat Total:   16g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   8 Points
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Cuisine
  • Indian
  • Asian
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

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.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.

View original preparation instructions

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