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–+ servings

Tomato & Coconut Soup

Vine-ripe tomatoes slow-roasted until they deepen and sweeten, blended with rich coconut cream, crowned with a sputtering tarka.
Print Recipe
Prep Time: 35 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Indian
Servings: 4 servings
Calories: 215kcal

Ingredients

  • 6 medium tomatoes halved
  • 400 ml coconut milk
  • 2 tbsp ghee
  • 1 onion diced
  • 3 cloves garlic
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tbsp ghee Tarka
  • 1 tsp mustard seeds Tarka
  • 10 curry leaves Tarka
  • 2 dried red chilies Tarka

Instructions

  • Roast tomatoes under broiler until charred, 15 minutes.
  • Heat ghee; cook onion, garlic, and cumin 5 minutes.
  • Add roasted tomatoes and spices; cook 5 minutes.
  • Add coconut milk and blend until smooth.
  • Strain for extra smoothness; reheat gently.
  • Prepare tarka: heat ghee, add mustard seeds, curry leaves, and chilies until sizzling.
  • Pour tarka over soup bowls.
  • Season and serve.

Nutrition

Serving: 1serving | Calories: 215kcal | Protein: 3g | Fat: 18g | Fiber: 2g
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