YIELD
4 cups

INGREDIENTS

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NOTES

This is a versatile recipe that also works with these substitutions: Try Medium Yellow Curry Powder or Zanizibar Curry Powder for more heat in place of the sweeter Madras Curry. Use 1 vegetable bouillon cube or 2 cups prepared vegetable broth in place of the vegetable demi glaze. Use 1/4 cup prepared tomato paste in place of tomato powder. Use 1/2 cup coconut milk in place of coconut milk powder. Recipe easily doubles.



DIRECTIONS

Heat oil in a large saucepan. Add onion and cook over medium heat for 5 to 6 min. until translucent. Stir in garlic, ginger, cumin and curry, then add demi glaze and 2 cups water. Bring to a boil and stir until demi glaze is dissolved. Add diced tomatoes and bring to a simmer. In a small bowl, mix tomato powder with 5 Tbsp. water to create a paste, then add to soup. In another small bowl, mix coconut milk powder with 1/2 cup hot water, then add to soup. Simmer soup for 10 more min., then transfer to a food processor and process until smooth. Return to a clean saucepan to rewarm before serving. Season with sea salt to taste.



SERVING SUGGESTIONS

Garnish with lime, toasted almonds and/or fresh cilantro or basil. Serve with Indian naan bread or pita bread for dipping.

THANKS TO
Lindsey Burcham

NUTRITION
Dairy-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

10
1.5oz container  
$5.90

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