Quick and easy, a real crowd pleaser, this different-but-delicious tomato soup is infused with the flavors of Thailand. We served this up at the Thomas F Chapman Family Cancer Wellness Center to rave reviews, recently. The combo of spices like cumin, coriander and smoked paprika sing with the addition of the creamy sweet potato and coconut milk.

Coriander is the seed of the cilantro plant. It’s a tiny round light brown seed that packs a BIG punch of flavor. Slightly earthy, slightly lemony, you’ll recognize its taste from other Asian dishes. Coriander is used to fight inflammation, decrease loose stools, reduce blood pressure, and combat anemia. There are many health benefits weaved into this vegan soup!

Thai Tomato and Coconut Soup

2 (28 OZ) Cans Fire Roasted Tomatoes, drained

1 Tsp Olive Oil

1 Cup Minced Red Onion

1 Minced Jalapeno

1 Tsp Ground Cumin

1 Tsp Ground Coriander

1 Tsp Smoked Paprika

1 Tsp Grated Garlic

2 Cups Minced Sweet Potato

1 ½ Cup Coconut Milk

1 TB Sweet Chili Sauce

1 Tsp

Sea Salt to taste

Chiffonade of Basil

Puree the tomatoes in a blender. Heat the oil and sauté the onion and pepper in a stockpot until soft – about 6 minutes. Add the cumin, coriander, paprika and garlic to the pot. Cook and stir for about 1 minute or until aromatic. Add the tomatoes, sweet potato, coconut milk and sweet chili sauce. Simmer for about 15 minutes or until the sweet potatoes are cooked. Add the lemon juice and season to taste with sea salt. Serve garnished with fresh basil.

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