Orange Tomato, Turmeric, Coconut Soup

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 6 1x



  • 5 lbs small orange tomatoes {I used some reds for filler}
  • 1 Tbsp red palm oil
  • 1 large onion, chopped
  • 3” root of fresh turmeric, sliced into thin rounds
  • 4 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 (14oz) can coconut milk


  1. Rinse the tomatoes, and fill one large baking sheet with a single layer. Roast at 500F for about 5 minutes, or until blistery and starting to blacken. Remove. You can repeat with more trays if you want — I did about 1/2 of my total tomatoes.
  2. In a large soup pot over medium flame, heat the red palm oil before adding the onion and turmeric. Cook, stirring frequently, until the onions are translucent and the turmeric is softening — about 5 minutes. Add the garlic, and cook for another minute before adding the vegetable stock and all of the tomatoes.
  3. Let the soup simmer for 15-20 minutes, until all of the tomatoes have burst.
  4. Using a hand blender, puree the entire batch of soup until very smooth. If needed, process through a sieve for a smoother texture.
  5. Return to the stove over low heat and add the coconut milk. Add salt and pepper to taste, and bring up to heat before serving.