Tomato Curry Soup

When it comes to fruits and vegetables, there’s no reason to limit yourself to fresh items only. Especially when your refrigerator is nearly empty, you cannot underestimate the potential of pantry staples like canned tomato and coconut milk. Combined with some carrots and a little dried curry powder, they easily transform into a flavorful soup that’s ready to be enjoyed in well under an hour. Try it on its own or with Vegetable Crackers from The Age Beautifully Cookbook.

6 Ingredient Tomato Curry Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total TIme: 30 minutes


2 Tbs. toasted sesame oil
½ cup diced red onion
2 carrots (about ⅔ cup), peeled and chopped
1 (13.66 ounce) can coconut milk (full fat)
1 (28 ounce) can crushed tomatoes with basil
1 Tbs. curry powder
Salt and black pepper

Heat oil in a large soup pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add carrots and cook for an additional 5 minutes or until carrots just begin to tenderize. Stir in coconut milk, tomatoes, curry powder, and salt and pepper, bring to a low boil, and then simmer for about 10 minutes, or until flavors have adequately melded. Transfer to bowls and top with freshly cracked black pepper if desired before serving.

About FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and FoodTrients.com. foodtrients.com
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