Spiced Tomato Soup
User Reviews
4.9
Spiced Tomato Soup
Description
The Spiced Tomato Soup features sautéed cumin seeds, onions, garlic, and carrot spiced with ground coriander, turmeric, cayenne, and black pepper. These ingredients are blended with tomatoes and water into a smooth base. Simmering with bay leaf, salt, and a touch of sugar rounds out the flavor. The texture is creamy and velvety after blending, with a balanced warmth from the spices. Cooking and blending steps meld the fresh vegetable flavors and spices into a unified soup.
The soup can be served simply with bread or with toppings such as green onions or vegan butter. It works well as a starter or light meal. Adjusting consistency with water and final seasoning helps customize it to taste. Garnishes add texture and richness.
Notes suggest variations like adding cashews or white beans for creaminess, or dry roasting cumin for an oil-free version. The recipe is naturally gluten-, soy-, and nut-free, providing options for different dietary needs.
Ingredients
- 1/2 teaspoon neutral cooking oil generic cooking oil
- 1/4 teaspoon cumin seeds
- 1/2 cup onion chopped
- 3 cloves garlic
- 1/4 cup carrot or 1 medium carrot, chopped
- 1/2 teaspoon ground coriander
- 1/4 teaspoon Turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper or a combination of black and white pepper
- 15 ounces tomato or chopped fresh tomatoes or a mix, canned
- 1 cup water
- 1/2 teaspoon salt
- 1 1/2 to 2 teaspoons sugar
- 1 bay leaf small
Instructions
- Heat oil in a saucepan over medium heat. When hot, add cumin seeds and cook for 1 minute or until the cumin seeds get fragrant. Add chopped onions, garlic, carrot and a pinch of salt. Cook for 4 to 5 minutes or until onions are translucent, stirring occasionally. Add the coriander, turmeric, cayenne and pepper, and mix for a few seconds.
- Add the onion mixture to a blender along with the tomatoes and water and blend until pureed.
- Transfer the pureed tomato mixture back to the saucepan. Add bay leaf, salt and sugar and cook over medium heat for 12 to 14 minutes. Taste and adjust salt, sweet and heat. Adjust consistency by adding more water if needed. Garnish with green onions, vegan butter or non dairy cream and serve with crusty bread, croutons, or vegan grilled cheese sandwiches.
Notes
- Use a processor to chop onions, carrots, and garlic quickly and evenly.
- For a creamier soup, blend in cashews, pumpkin seeds, chickpeas, white beans, or tofu when pureeing.
- To make an oil-free version, dry roast cumin seeds then cook vegetables with water or broth instead of oil.
- This soup is naturally gluten-free, soy-free, and nut-free, making it accessible for many diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 672mg | 28% |
| Potassium | 771mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 3244IU | 65% |
| Vitamin C | 25mg | 28% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
