Curried Coconut Tomato Soup

This is one of my favorite recipes for many reasons, starting with the fact that it’s different in a good way. It’s also so easy to make that it has become a default option when I don’t know what to have for dinner.

San Marzano Tomatoes

The flavor comes from the use of good quality tomatoes and a few spices. A squeeze of lime juice and a sprinkling of cilantro round it out, while coconut milk makes it creamy. Brown rice, almonds, and paneer make it filling. Sometimes I eat this with some naan or other flat bread.


Cooked Brown Rice
Soup Ingredients

Curried Coconut Tomato Soup

If you like Indian food, try this. It’s easy, filling, and amazingly good.

Curried Coconut Tomato Soup
Recipe type: Soup
Serves: 4
Prep time:
Cook time:
Total time:
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 2 large cans whole tomatoes
  • 1 can coconut milk
  • Juice of 1 lime
  • 1 cup cooked brown basmati rice (or just use instant)
  • Paneer cheese, cubed
  • Chopped cilantro, for garnish
  • Chopped or sliced almonds, toasted, for garnish
  1. Heat a soup pot over medium heat. Add the butter and onion and cook until soft. Stir in the spices and season with salt and pepper. Cook for another minute or so.
  2. Add the tomatoes and turn the heat up. Cook for about 15 minutes, until the tomatoes have started to break down.
  3. While the soup is cooking, heat a non-stick skillet (I use cast iron) and add a tiny bit of butter or olive oil. Fry the cheese cubes until they are golden on all sides. Set aside.
  4. Puree the soup in a blender or use an immersion blender. Transfer back to pot, and add the coconut milk and lime juice.
  5. To serve, put some rice in your bowl and pour the soup over top. Top with a few cubes of cheese, cilantro, and almonds, and serve with additional lime wedges.

Leave a Comment