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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 166.3
  • Total Fat: 12.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.5 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Creamy (Non-Dairy) Spicy Tomato Soup calories by ingredient
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Creamy (Non-Dairy) Spicy Tomato Soup

Submitted by: JKHAMPSON

Introduction

Found this recipe on Better Show tv...definitely play with the amount of water and spices. The spices are the key! Found this recipe on Better Show tv...definitely play with the amount of water and spices. The spices are the key!
Number of Servings: 8

Ingredients

    4 tbsp Extra Virgin Olive Oil
    4 cloves Garlic (minced or sliced)
    2 fat Leek (white and light green parts only, halved lengthwise and thinly sliced)
    3 tsp Curry Powder
    1 tsp Ground Coriander
    1 tsp Ground Cumin
    1/2 tsp Crushed Red Pepper (or Chili Flakes)
    2 28oz-cans Whole Tomatoes (with juices)
    4 cups Water
    1 cup Coconut Milk
    Sea Salt

Tips

Optional - sprinkle with fresh cilantro and serve with a lemon wedge or slice.


Directions

1. Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes.
2. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more).
3. Add curry, coriander, cumin, and crushed red pepper, stirring to combine. Cook until spices are fragrant (about 1 minute). Make sure to stir frequently to keep the spices from burning on the bottom of the pot.
4. Add tomatoes and 4 cups of water, then bring mixture to a boil.
5. Reduce heat to a simmer and cook until tomatoes are fall-apart tender.
6. Add coconut milk and then blend tomatoes into the soup until smooth using an immersion blender (or in batches with a regular blender.
7. Ladle soup into bowls and season with sea salt to taste.

Serving Size: Makes eight 12oz servings






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