Coconut Curry Tomato Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
A rich, refreshing soup, balancing the acidity of fresh tomatoes with creamy coconut milk, and warm curry spices.
  • 800 ml coconut milk
  • 800 ml can crushed tomato
  • ½ onion (diced)
  • 2 tbsp olive oil
  • 2 celery stalks (diced)
  • 1 cups zucchini (diced)
  • 2 fresh large tomatoes (diced)
  • 4 cloves garlic (minced)
  • ½ tbsp garam masala
  • 1½ tbsp curry powder
  • Salt & pepper
  1. In a large pot on medium heat, add olive oil. Once heated, add onion and celery, cook for about 5 minutes.
  2. Add zucchini, cooking another five minutes, until lightly browned.
  3. Add fresh tomatoes, garlic, curry powder and garam masala, cooking for five more minutes.
  4. Add coconut milk and crushed tomatoes, cooking 10-15 minutes, adjusting spices to taste.
  5. Using an immersion blender, puree soup until smooth, make any last adjustments to the seasoning, then serve.
  6. If you find your soup has too much tomato flavour and not enough coconut flavour, stir in a bit of coconut oil.
  7. If your soup is a bit thick, feel free to add a some of milk or cream to loosen it up.
Recipe by The Adventures of Bob & Shan at