Spiced Cream of Tomato Soup – Catskill Animal Sanctuary
Time to update this classic recipe by veganizing it and adding more flavors and texture. Chef Linda's luscious heart- and belly-warming soup comes together quickly and deliciously!
Ingredients
- 1 tablespoon coconut oil (refined or unrefined)
- 1 medium onion, finely chopped, about ¾ cup
- 1 ½ teaspoons salt
- 3 large cloves garlic, minced
- 2-inch piece of fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 28-ounce can crushed tomatoes
- 1 whole roasted red pepper, chopped
- ½ cup canned pumpkin or cooked orange squash
- 1 (15.5-ounce) can coconut milk
- 1 teaspoon harissa paste, or substitute 1/2 teaspoon crushed red pepper flakes, optional
- Juice from ½ lemon, about 1 ½ tablespoons
- Up to 3/4 cup water, to thin, if desired
- Chopped cilantro
- Non-dairy, plain, unsweetened yogurt or sour cream
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