Recipes // Soups // Creamy No Dairy Spicy Tomato Soup

Creamy No Dairy Spicy Tomato Soup

By Paulette Goto
For those cold winter months when it seems like everyone's nose is running, I love to make a dairy free tomato soup, with a few spices to kick a cold’s ass, and fresh cilantro to give it that "Fresh from the garden taste" in the dead of winter. Tomatoes have a great source of vitamin c, so get to it. 
  • Fine grain sea salt
  • 6 sprigs cilantro, stems and leaves separated
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 fat leeks, white and light green parts only, rinsed well, halved lengthwise and thinly sliced
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes
  • Two 28 oz. cans of whole tomatoes with juices
  • 1 cup light coconut milk
  • Additional cilantro leaves, chopped
  • Lemon wedges
  1. Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.
  2. Add tomatoes and 6 cups of water, then bring mixture to a boil.
  3. Reduce heat to low and simmer until tomatoes are fall-apart tender.
  4. Add coconut milk and then blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender, and then season to taste with sea salt.
  5. Ladle soup into bowls and top with a sprinkling of chopped cilantro. Serve with lemon wedges.
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