Tomato, Coconut and Ginger Soup

Recipe by feastingathome.comCourse: Lunch, Soups, StartersCuisine: European, AsianDifficulty: Easy


Prep time


Cooking time




  • 1–2 tablespoons olive oil

  • 2 large shallots, rough chopped

  • 2–3 garlic cloves, rough chopped

  • 1 tablespoon ginger, rough chopped

  • 1–2 teaspoons ground turmeric

  • 1x 14 ounce can diced tomatoes and juice

  • 1 cup water

  • 1x 14 ounce can coconut milk

  • 3/4 teaspoon salt, more to taste

  • ¼ teaspoon cayenne, more to taste

  • Ganish – croutons, toasted seeds or nuts


  • Saute the shallots, garlic and ginger in a medium pot with oil, over medium heat, until deeply golden for about 5-6 minutes.
  • In a blender, puree the can of tomatoes and its juice, until very smooth.
  • Add the puree into the pot and add 1 cup water, the can of coconut milk, salt, and cayenne.
  • Stir in the ground turmeric.
  • Bring to a simmer then turn heat off.
  • Add more salt and cayenne to taste.
  • Divide among bowls and top with croutons, toasted seeds or nuts; parsley or coriander.

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