This vibrant green tomato soup offers a unique twist on classic comfort food, balancing the tartness of unripe tomatoes with the warmth of ginger, cumin, and coriander. The addition of coconut milk lends a rich, creamy texture without dairy, making it a satisfying vegan option. Aromatics like garlic and onion form a savory base, while a hint of honey rounds out the flavors. Perfect for late summer when green tomatoes are abundant, this soup is equally delicious served hot in autumn or chilled during summer. It’s a versatile dish that pairs beautifully with crusty bread or a simple salad.
Green Tomato Soup With Garlic, Ginger, Cumin
Description
This vibrant green tomato soup offers a unique twist on classic comfort food, balancing the tartness of unripe tomatoes with the warmth of ginger, cumin, and coriander. The addition of coconut milk lends a rich, creamy texture without dairy, making it a satisfying vegan option. Aromatics like garlic and onion form a savory base, while a hint of honey rounds out the flavors. Perfect for late summer when green tomatoes are abundant, this soup is equally delicious served hot in autumn or chilled during summer.Ingredients
Directions
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Heat the olive oil in a large heavy pot over medium heat.
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Add the chopped onions, minced ginger, minced garlic, ground coriander, and ground cumin to the pot.
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Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
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Add the prepared green tomatoes, chopped bell pepper, diced potatoes, vegetable broth, honey, and hot red pepper.
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Bring the mixture to a boil, then reduce the heat to low.
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Cover and simmer for 30 minutes, or until the vegetables are tender.
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Remove the hot red pepper from the soup.
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Using a blender or food processor, puree the soup in batches until smooth.
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Return the pureed soup to the pot.
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Stir in the coconut milk and salt.
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Heat the soup just until it simmers; do not boil.
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Serve hot, garnished with a dollop of yogurt, crushed cashews, and minced cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 168.3kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 11.8mg1%
- Total Carbohydrate 14.3g5%
- Dietary Fiber 4.0g16%
- Sugars 7.0g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup features a warming combination of herbs and spices, making it an excellent first course or light meal for crisp autumn days.
You can serve this soup chilled during the summer months for a refreshing change.
For a fully vegan version, ensure the honey is substituted with maple syrup or agave nectar, and use a plant-based yogurt alternative for garnish.
If using fresh hot peppers, remove seeds and membranes to reduce heat intensity.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
