Healthy Tomato Soup with Coconut and Curry
"In addition to the health benefits of turmeric and bone broth—including reduced inflammation and better digestion—this tomato soup recipe calls for more vegetables, including red bell pepper and carrots, to add a slight sweetness and more nutrients, like vitamin C. This recipe also calls for canned tomatoes, which can be sourced during any season and have been found to contain more lycopene than fresh tomatoes—a carotenoid that may help prevent prostate and breast cancer. Although this soup is not necessarily low-calorie or low-fat, it does provide a healthier source of fats from the coconut milk."
Serves4 People
Preparation Time5 min
Cooking Time40 min
Ingredients
- 2 tablespoon tablespoons coconut oil
- 1 red onion chopped
- 1 red bell pepper chopped
- 1 carrot chopped
- Kosher salt
- 1 clove garlic minced
- 2 (12-ounce) can whole peeled tomatoes
- 2 teaspoon curry powder
- 1 cup Kettle & Fire Chicken Bone Broth
- 13 ounce can light coconut milk
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In a medium pot over medium-high heat, warm the coconut oil until melted. Add the onion, bell pepper, carrot, and a pinch of salt and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes.
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Add the garlic and curry powder and cook until fragrant, about 1 minute. Then stir in the tomatoes and a pinch of salt. Cook, stirring, for another minute. Add the broth and simmer until the tomatoes are cooked, 10 to 15 minutes. Remove from the heat and blend until smooth with an immersion blender or regular blender.
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Return to the stove over medium heat. Stir in the coconut milk and a squeeze of lime and cook for another minute. Season with salt and pepper to taste. Garnish with microgreens and hemp seeds, if using.