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

Cook Time

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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AUTHOR & RECIPE DETAILS

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.

Roasted Tomato Coconut and Quinoa Soup [Vegan]