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Tomato and Coconut Milk Soup

 

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tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with 21 amazing images.

tomato and coconut milk soup is a delicious and creamy Indian soup that is made with tomatoes, coconut milk, carrots and other spices. Learn how to make tomato soup with coconut milk.

The tomato soup with coconut milk has a rich and slightly sweet flavor. The tomatoes add a tangy and acidic flavor, while the coconut milk adds a richness and creaminess. The other spices, such as ginger, and garlic, add warmth and complexity to the soup.

To make tomato and coconut milk soup, heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame. Add tomatoes and carrots. Sauté for 2 minutes on medium flame. Add 2 cups of water. Pressure cook for 3 whistles. Cool before opening the lid. Use a hand blender to blend to a smooth mixture.

Add 1 cup water to the cooker again. Add salt, pepper and coconut milk.
Cook for 1 minute on medium heat. Garnish with parsley,
Serve tomato soup with coconut milk hot with some crusty bread.

tomato and coconut milk soup, with its low calorie count of only 95, is an ideal choice for those looking to lose weight.

Pro tips for tomato soup with coconut milk. 1. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. 2. Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. 3. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol.

Enjoy tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with step by step photos.

Tomato and Coconut Milk Soup recipe - How to make Tomato and Coconut Milk Soup

Tags

SoupsThick / Creamy Indian SoupsIndian PartyWestern PartyVitamin A Rich, Beta Carotene, RetinolPhosphorus Rich FoodsPregnancy Folic Acid Rich

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients


For Tomato and Coconut Milk Soup
2 cups chopped tomatoes
1 cup chopped carrot
1/4 cup coconut milk (nariyal ka doodh)
2 tsp olive oil
2 finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped onions
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)

Method
For tomato and coconut milk soup
    For tomato and coconut milk soup
  1. To make {span class="bold1"}tomato and coconut milk soup{/span} heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame.
  2. Add tomatoes and carrot. Sauté for 2 minutes on medium flame.
  3. Add 2 cups water. Pressure cook for 3 whistles. Cool before opening the lid.
  4. Use hand blender to blend to a smooth mixture.
  5. Add 1 cup water to the cooker again. Add salt, pepper and coconut milk.
  6. Cook for 1 minute on medium heat. Garnish with parsley,
  7. Serve {span class="bold1"}tomato and coconut milk soup{/span} hot with some crusty bread.

Tomato and Coconut Milk Soup recipe with step by step photos

like tomato and coconut milk soup
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what is tomato and coconut milk soup made of?
  1. what is tomato and coconut milk soup made of? See below image of list of ingredients for tomato and coconut milk soup.

making tomato and coconut milk soup
  1. To make tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | heat 2 tsp olive oil or oil in a pressure cooker. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart.
  2. Add 2 finely chopped garlic (lehsun). Garlic has a strong and pungent flavor that adds depth and complexity to the soup. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. 
  3. Add 1 tsp finely chopped ginger (adrak). Ginger has a warm, spicy, and slightly sweet flavor that complements well with the acidity of the tomatoes and the richness of the coconut milk.
  4. Add 1 tbsp finely chopped celery (ajmoda). Celery adds a bit of crunch to the soup. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke.
  5. Add 1/4 cup finely chopped onions. Onions add a sweetness, depth of flavor, and complexity to the soup. Raw onions are a very valuable source of vitamin C – the immune building vitamin.
  6. Sauté for 2 minutes on medium flame.
  7. Add 2 cups chopped tomatoes. Tomatoes add a bright and acidic flavor to the soup. This complements well with the rich and creamy flavor of the coconut milk.  Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart. 
  8. Add 1 cup chopped carrot. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol.
  9. Sauté on medium flame for 2 minutes.
  10. Add 2 cups of water.
  11. Pressure cook for 3 whistles.
  12. Cool before opening the lid.
  13. Use hand blender or mixer to blend.
  14. Blend to a smooth mixture.
  15. Add 1 cup water to the cooker again.
  16. Add salt to taste. We added 3/4th tsp salt.
  17. Add 1/4 tsp freshly ground black pepper (kalimirch).
  18. Add 1/4 cup coconut milk (nariyal ka doodh). Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure.The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too.
  19. Mix well.
  20. Cook for 1 minute on medium heat. Garnish with a little parsley.
  21. Serve tomato and coconut milk soup | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | hot with some crusty bread.

pro tips for tomato soup with coconut milk
  1. Heat 2 tsp olive oil or oil in a pressure cooker. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart.
  2. Add 2 finely chopped garlic (lehsun). Garlic has a strong and pungent flavor that adds depth and complexity to the soup. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. 
  3. Add 1 tsp finely chopped ginger (adrak). Ginger has a warm, spicy, and slightly sweet flavor that complements well with the acidity of the tomatoes and the richness of the coconut milk.
  4. Add 1/4 cup coconut milk (nariyal ka doodh). Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure.The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too.
  5. Add 2 cups chopped tomatoes. Tomatoes add a bright and acidic flavor to the soup. This complements well with the rich and creamy flavor of the coconut milk.  Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart. 

benefits of tomato and coconut milk soup
  1. Tomato and Coconut Milk Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
    1. Vitamin C :  Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 59% of RDA.
    2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 40% of RDA.
    3. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 21% of RDA.
    4. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 17% of RDA.

Nutrient values per serving
Energy95 cal
Protein1.5 g
Carbohydrates8.7 g
Fiber3.4 g
Fat6.3 g
Cholesterol0 mg
Vitamin A1017.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C23.7 mg
Folic Acid33.1 mcg
Calcium81.4 mg
Iron1.3 mg
Magnesium22.3 mg
Phosphorus238.7 mg
Sodium28.8 mg
Potassium213.2 mg
Zinc0.3 mg
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