This Tomato Curry Soup is flavorful, smooth and delicious. The curry paste delivers a spicy kick to this soup and the coconut milk adds a rich and creamy texture. I hope you try making it for lunch.
Tomato Curry Soup
1 Tablespoon avocado oil
1 Large white onion, chopped
2 Cloves of garlic, minced
1 Red pepper, chopped
3 Cups of tomatoes, chopped
2 Cups of low-sodium vegetable broth
1 Tablespoon of curry paste
1/4 Cup of fresh basil, loosely packed
1 Tablespoon of Italian seasoning
1/2 Teaspoon of red pepper flakes
Himalayan salt and pepper
1 Cup of unsweetened almond milk
-In a large pot, heat olive oil on medium and add onions and red pepper. Sauté the onions and red pepper for 7 minutes until translucent then add minced garlic a sauté for 2 more minutes.
-Add the tomatoes, curry paste, basil, Italian seasoning and red pepper flakes then add vegetable broth and almond milk. Turn heat to medium high and bring to a boil, reduce heat, cover and simmer for 15 minutes or as desired.
-Once the soup is done, remove from the heat and let cool for a few minutes and blend until smooth. Serve with your favorite croutons. Enjoy!