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Rustic Vegan Tomato Curry Soup

Rustic Vegan Tomato Curry Soup
This Recipe Is:

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  • 2 tablespoons
    olive oil
  • 1/4 teaspoon
    sea salt
  • 1/4 teaspoon
    freshly ground white pepper
  • 1 cup
    sweet onion, roughly chopped
  • 2 cupa
    fresh baby spinach
  • 2 cloves
    garlic, minced
  • 1 can
    plum tomatoes (28 oz.)
  • 2 tablespoons
    red curry paste
  • 1 1/2 cups
    vegetable broth
  • 1/2 cup
    almond milk
  • 1/4 cup
  • 1/4 cup
    fresh basil, finely chopped
  1. Heat olive oil with sea salt, pepper, onion, spinach and garlic in a stock pot over medium heat; cook on medium heat until onions caramelize, approximately 6 minutes.
  2. Add tomatoes, red curry paste, vegetable broth and almond milk; cover and reduce to a simmer. Cook for 25 minutes.
  3. Remove from heat; transfer to a blender. Process until smooth.
  4. Transfer to serving bowls; serve with a sprinkle fresh basil.
Nutritional Information

Makes: 9 servings
  • Calories96
  • Carbohydrates10.8 g
  • Cholesterol1 mg
  • Fat5.5 g
    • Saturated fat1 g
  • Sodium249 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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