Indian · Lunch
Tomato Cumin Soup (Dairy-Free)
A brothy North Indian tomato soup built on cumin-bloomed onion, garlic and ginger, simmered with ripe tomatoes and finished with coconut milk for body without dairy. Ladled hot with cilantro, it delivers a bright, tangy, gently spiced first course or light lunch.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
168Calories
3.4gProtein
9.7gFat
19.8gCarbs
9.8gSugar
4.8gFiber
720mgSodium
0mgChol
5.9gSat Fat
780mgPotassium
55mgCalcium
1.9mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Roughly chop the tomato, finely chop the onion, mince the garlic, and grate the ginger, keeping each ready.
2
Bloom
Heat the vegetable oil in a small saucepan over medium heat, add cumin seeds, and cook 30 seconds until fragrant and darker.
3
Simmer
Add the onion, garlic, and ginger; cook 4 minutes until soft, then stir in turmeric and chili powder. Add tomato, vegetable stock, and salt; bring to a boil, lower to medium-low, and simmer 15 minutes until thick and jammy.
4
Blitz
Blend the soup with an immersion blender until fully smooth, or in batches using a countertop blender to avoid overflow.
5
Finish
Return to saucepan, stir in coconut milk, and warm over low heat 2 minutes until steaming without boiling.
6
Plate
Pour into a bowl and scatter cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz600g tomato
- 4 tbsp4 tbsp coconut milk
- 1/2 cup120ml vegetable stock
- 4 tsp4 tsp vegetable oil
- 2 tsp2 tsp cumin seeds or ground cumin
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- a pinch of salt
- a small handful cilantro
