Tomato Ginger Soup


tomato Ginger Soup



  • 1 Tbsp olive oil

  • 1 small red or white onion, diced

  • 3 cloves of garlic, minced

  • 1 tsp fresh ginger, grated

  • 1 28-oz. (800g) can of whole peeled tomatoes

  • 1 cup (240ml) vegetable broth

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 2 tsp paprika

  • 1/2 tsp salt

  • 1/3 cup (80ml) unsweetened coconut milk


  • Heat olive oil large stock pot over medium heat. Once the pot is hot,  add onions and cook for about  8 minutes, until the onions begin to soften. Add garlic, ginger. Cook until fragrant (3-5 minutes). Stir in paprika and the rest of the herbs and cook for another 1-2 minutes. 
  • Add the can of whole tomatoes, including the liquid, and 1 cup of vegetable broth. 

  • Raise the heat to medium and bring everything to boil.  Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes.
  • Transfer the cooled off soup to a blender to blend.
  • Return soup to pot and stir in coconut milk. Add salt to your taste. 
  •  To serve, ladle soup into bowls and top with basil and pepper