Creamy Vegan Tomato Soup with Turmeric
Creamy Tomato Soup flavored with Ginger with added benefits of Turmeric.
Prep Time5 mins
Cook Time10 mins
Finishing time5 mins
Total Time15 mins
- 5 Tomatoes preferably Roma
- 1 Can Coconut Milk
- 1 inch Ginger skin removed and grated
- 1/8 tsp Salt
- 1/4 tsp. Sugar optional
- 1/8 tsp Red Chili Powder
- 1/2 tsp. Canola Oil
- 1/8 tsp Cumin seeds
Wash and dry tomatoes and cut them in medium size pieces.. Rough chopping is enough since we are going to blend the tomatoes.
Start the Instant pot in saute mode. Add Canola Oil and let it heat for a few seconds.
Add Cumin Seeds and let crackle.
Add the Tomatoes and saute for a minute or two. Add two cups of Water.
Turn the Instant Pot to Pressure Cook mode, no venting and cook for 6 minutes.
When the pressure is released, using Immersion blender, blend the Tomatoes well while in the Instant pot.
Add Salt, Sugar, Turmeric, grated Ginger and only the thick creamy part of the Coconut Milk. If you feel you would like the soup to be thinner, you can add some of the water from Coconut Milk as well.
Just before serving, turn the Instant pot to saute mode and let the soup boil for couple of minutes.
Preferably serve warm. Garnished with some croutons or Cilantro or as I added some toasted Sesame seeds.