SPICY TOMATO SOUP WITH CURRY
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced tomato soup made with curry, basil, and red pepper flakes, finished with coconut milk and topped with fresh zucchini noodles. The flavors are warming and slightly spicy with herbal notes. Serve as a comforting weeknight main or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil or 1/4 cup water
- 1 large sweet onion, thinly sliced
- 3 cups tomatoes (about 6 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted)
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon curry (red curry paste or yellow curry powder)
- 1/4 cup fresh basil, loosely packed
- 1/2 teaspoon red pepper flakes, or to taste
- salt + pepper, to taste
- 1 can (14 oz) light coconut milk or cream or 1 cup unsweetened almond milk
- spiralized zucchini (optional), 1 per person
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 359mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 40mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.