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Roasted Tomato Coconut and Quinoa Soup [Vegan]

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Roasted tomato coconut & quinoa soup – sweet tomatoes, roasted to intensify their flavor, caramelized onions, creamy coconut milk, and warm spices all blended into an aromatic, chunky soup, with an added nutritional boost of quinoa. A comforting warm, rustic sort of soup, the kind you crave on a cold, rainy day.

Roasted Tomato Coconut and Quinoa Soup [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

260

Serves

4

Cook Time

45

Ingredients

  • 2 pounds ‘early girl’ tomatoes (or other sweet variety)*
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 tablespoons coconut oil
  • 1/2 cup cooked quinoa **
  • 1/2 cup coconut milk (or cream)
  • 1 1/2 – 2 cups vegetable broth
  • 3-4 garlic cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 tseaspoon garam masala (or more cinnamon)
  • salt and pepper to taste
  • 1/2 tablespoon balsamic vinegar

Coconut garlic oil:

  • 1 tablespoon coconut oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon garam masala

Preparation

  1. Preheat oven to 425°F.
  2. Cut the tomatoes in half or quarters if big, drizzle with the olive oil, and roast for 30 minutes.
  3. While the tomatoes are roasting, heat 2 tablespoons coconut oil in a pan, add the chopped onions, turn the heat to medium-low and cook until they are soft and caramelized (15 minutes).
  4. Transfer the roasted tomatoes and caramelized onions to a blender, add the broth, and blend for a few seconds until it is your desired consistency. Transfer to a soup pot, add the spices, salt to taste, and the cooked quinoa, bring to a slow  boil. Cook for 15 minutes.
  5. Add the pressed garlic, coconut milk, and balsamic vinegar, and cook for 1-2 more minutes. Taste and adjust the salt/sugar if needed. Serve topped with toasted coconut chips, or coconut cream, or a drizzle of coconut garlic oil (see below).
  6. Coconut garlic oil: Melt 1 tablespoon coconut oil over low heat, and add the sliced garlic. Cook for a minute, then add the cinnamon and garam masala and cook for 30 more seconds. Use immediately to drizzle over the soup.

Notes

* If your tomatoes are not quite sweet, you may add 1-2 teaspoons sugar to the soup.
**To cook quinoa, rinse it well, and add 1 part quinoa to 2 parts water in a pot. Bring to a boil, reduce heat, and cook for 20 minutes.

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AUTHOR & RECIPE DETAILS


photo

Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.


 

 

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