Creamy Tomato and Ginger Soup


Creamy Tomato and Ginger Soup

  • Prep Time 10m
  • Cook Time 20m
  • Servings 6


  •  2 Tbsp olive oil
  •  2 brown onions, peeled and diced
  •  5 cloves garlic, minced
  •  1 bay leaf
  •  1 stalk celery, diced
  •  2 400-g tins chopped tomatoes
  •  500 ml vegetable stock
  •  1–2 Tbsp tomato purée
  •  400 ml vegan cream
  •  3 Tbsp sugar
  •  5–7 cm fresh ginger root, grated, to taste
  •  2 tsp ground turmeric
  •  1 tsp ground cumin
  •  1–2 dashes chilli flakes
  •  1 dash ground cayenne pepper
  •  1 squeeze lemon juice
  •  Sea salt, to taste
  •  Black pepper, to taste
  •  2 handfuls sweet cicely or tarragon, coarsely chopped


  • Heat the olive oil in a large pot or pan on medium-high. Add the onions and garlic and fry until fragrant and translucent, about 5 minutes. Add the bay leaf and celery and fry for a further 3 to 4 minutes.
  • Tip in the tinned tomatoes, vegetable stock, and tomato purée and stir thoroughly, then allow to boil for about 15 minutes.
  • Lower the heat, add the vegan cream, sugar, ginger, and spices and simmer for 10 minutes.
  • Remove the bay leaf and blend until smooth. Add the lemon juice and season to taste. Blend again briefly.
  • Top with the sweet cicely or tarragon and serve with a hunk of crusty bread.

Recipe Adapted From Vegan Lass