Description
Experience the vibrant, sun-drenched flavors of this nourishing fusion soup. By replacing heavy dairy with rich coconut milk and infusing the base with jalapeños, lime, and cilantro, this dish offers a velvety, dairy-free texture. Naturally plant-forward and satisfying, it is the perfect wholesome meal for a quick weeknight dinner that warms the body from the inside out.
Ingredients
10 fresh Roma tomatoes
1/3 cup onion, finely chopped
2 jalapeños, seeded and diced
1 1/2 cups full-fat coconut milk (with cream)
1 tablespoon white vinegar
1 fresh lime, juiced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon sugar
1/4 to 1 teaspoon red pepper flakes
Instructions
Bring a large stockpot of water to a boil and prepare a bowl of ice water.
Core the tomatoes and blanch in boiling water for 30 seconds, then transfer to the ice bath for 4 minutes.
Peel the tomatoes by sliding off the split skins and roughly chop the flesh.
In a large pot or blender, combine the tomatoes, onion, garlic, jalapeños, cumin, sugar, salt, and red pepper flakes.
Blend until smooth or cook over medium heat until vegetables are tender before blending.
Return the mixture to the pot and stir in the full-fat coconut milk and white vinegar.
Simmer over low heat for 10-15 minutes to allow flavors to meld.
Stir in the fresh lime juice and cilantro just before serving.
Notes
Serve topped with fresh avocado slices, toasted pumpkin seeds (pepitas), or warm corn tortillas for extra texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg