Indian Tomato Coconut Soup

By URVASHI PITRE
January 15, 2018
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Author Notes: You're going to look at this and say, Meh. It's not Meh. It's one of my most popular recipes--even amongst those who hate tomato soup. Canned coconut milk and canned tomatoes make this an easy pantry meal that comes together in minutes. Warming, comforting, spicy, tasty Pressure Cooker Tomato Coconut soup made in your Instant pot or pressure cooker. Taste Indian Food like never before.URVASHI PITRE

Serves: 2-4

  • 14 ounces full fat coconut milk
  • 14 ounces canned tomatoes
  • 1 onion, diced
  • 1/4 cup cilantro, chopped
  • 1 teaspoon minced ginger
  • 1 teaspoon minced ginger
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  1. Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
  2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
  3. For Stovetop: For Stove Top Cook all ingredients together until the tomatoes are soft and bursting. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

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