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]
Calories
260
Serves
4
Cooking 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
- Preheat oven to 425°F.
- Cut the tomatoes in half or quarters if big, drizzle with the olive oil, and roast for 30 minutes.
- 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).
- 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.
- 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).
- 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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