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Green Tomato Soup With Garlic, Ginger, Cumin

Green Tomato Soup With Garlic~ Ginger~ Cumin recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 168.3
Dietary: Vegan
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
  • 3 tablespoon Extra virgin olive oil
  • 1 cup Yellow onions -- chopped
  • 1 teaspoon Fresh ginger -- minced
  • 1 Garlic Clove -- minced
  • 1 teaspoon Ground coriander
  • 2 teaspoon Ground cumin
  • 1 1/2 pound Green tomatoes -- peel seed
  • 1 medium Green bell pepper -- cored and seeded
  • 0.5 pound Boiling potatoes -- diced (about 1-1/2 cups)
  • 2 cups Vegetable broth
  • 1 tablespoon Honey
  • 1 small Red pepper -- fresh or dry, Hot
  • 0.5 cup Canned coconut milk -- Unsweetened (or skim milk)
  • 0.5 teaspoon Salt
  • 0.25 cup Nonfat plain yogurt
  • 0.25 cup Dry-roasted cashews -- Unsalted
  • 4 teaspoon Fresh cilantro -- minced
Directions
  1. 1
    Heat the olive oil in a large heavy pot over medium heat.
  2. 2
    Add the chopped onions, minced ginger, minced garlic, ground coriander, and ground cumin to the pot.
  3. 3
    Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
  4. 4
    Add the prepared green tomatoes, chopped bell pepper, diced potatoes, vegetable broth, honey, and hot red pepper.
  5. 5
    Bring the mixture to a boil, then reduce the heat to low.
  6. 6
    Cover and simmer for 30 minutes, or until the vegetables are tender.
  7. 7
    Remove the hot red pepper from the soup.
  8. 8
    Using a blender or food processor, puree the soup in batches until smooth.
  9. 9
    Return the pureed soup to the pot.
  10. 10
    Stir in the coconut milk and salt.
  11. 11
    Heat the soup just until it simmers; do not boil.
  12. 12
    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.

Keywords: green tomato, soup, vegan, coconut milk, ginger, cumin, garlic, coriander, vegetarian, comfort food, blended soup, spicy, summer recipe, autumn recipe, plant based, homemade, healthy, easy, dinner, lunch
Read it online: https://www.chefs-mate.com/recipe/green-tomato-soup-with-garlic-ginger-cumin/