Creamy Tomato and Ginger Soup
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Creamy Tomato and Ginger Soup

Recipe by Vegan Lass
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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

Directions

  • 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.

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