Creamy Vegan Tomato Soup with Coconut, Ginger and Turmeric- a quick, easy homemade, tomato soup recipe made with simple pantry ingredients that can be made in 15 minutes!
Saute the shallot, garlic, ginger and fresh turmeric ( see notes) in a medium pot, in oil, over medium heat, until deeply golden, about 5-6 minutes. Add the optional tomato paste, and stir one minute. Place this in the blender with the can of tomatoes (with their juices) and puree until very very smooth. Place this back in the same pot, add 1 cup water, the can of coconut milk, salt, and cayenne. If using ground turmeric, stir in 1 teaspoon now. Bring to a simmer, turn heat off, taste, add more salt and cayenne to taste.
Divide among bowls and top with Peanut Chili Crunch, or toasted seeds or nuts, croutons, and somthing green -scallions, parsley, or a few cilantro leaves.
Keywords: tomato soup recipe, vegan tomato soup, tomato coconut soup, tomato ginger soup recipe, vegan soup recipes, coconut tomato soup,