Tomato-coconut soup with Indian spices from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

  • ground cardamom
  • coconut milk
  • ground coriander
  • fresh ginger
  • onions
  • canned tomatoes
  • turmeric
  • grapeseed oil
  • ground cloves
  • cumin seeds
  • ground fennel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground allspice for cloves.

  • TrishaCP on April 29, 2015

    I really liked this- it was a nice change of pace from a regular tomato soup and was so creamy it didn't seem vegan. (I used full fat coconut milk since that is what I had on hand.) If you can make it a day in advance, it is much tastier (cumin dominates the flavor profile the first day, but it mellows with time).

  • wester on January 23, 2015

    A quite nice twist on cream of tomato soup. I used full fat coconut milk and omitted the sweetener.

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