Immerse yourself in a bowl of pure comfort with our Tikka Masala Coconut Curry Soup. This velvety, aromatic creation combines the complex flavors of Curry Tonight's Tikka Masala par-cooked sauce with creamy coconut milk and hearty vegetables for a soul-warming vegan soup that's both luxurious and nourishing. Perfect for chilly evenings or whenever you need a hug in a bowl, this soup transforms everyday ingredients into an extraordinary culinary experience that will have everyone asking for seconds.
Ingredients
- 1 pouch Curry Tonight Tikka Masala par-cooked sauce
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 sweet potato, peeled and diced
- 1 cup cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full fat for creamiest results)
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for heat
- Optional garnishes: extra cilantro, lime wedges, toasted coconut flakes
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Sharp knife
- Cutting board
- Immersion blender (optional)
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 4-5 minutes.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Add bell pepper, carrots, sweet potato, and cauliflower, cooking for 5 minutes, stirring occasionally.
- Pour in the Curry Tonight Tikka Masala par-cooked sauce and stir to coat the vegetables.
- Add vegetable broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are tender.
- Optional: Remove 2 cups of the soup and blend until smooth, then return to the pot for a thicker consistency.
- Stir in coconut milk and chickpeas, simmering for an additional 5 minutes.
- Add spinach and cook just until wilted, about 1 minute.
- Remove from heat and stir in lime juice and cilantro.
- Season with salt and pepper to taste, and add red pepper flakes if desired.
- Ladle into bowls and garnish as desired.
Tips for Success
- For a smoother soup, use an immersion blender to puree a portion of the soup.
- Add vegetables that cook at similar rates together to ensure even cooking.
- Use full-fat coconut milk for the creamiest texture.
- For a thinner soup, add more vegetable broth to reach your desired consistency.
Nutritional Information
Calories: 340 per serving Protein: 8g Carbohydrates: 32g Fat: 22g Sodium: 580mg
Serving Suggestions
Serve this luxurious soup with warm naan bread for dipping or a side of steamed basmati rice. For a complete meal, add a simple side salad with a lemon vinaigrette.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave until hot, adding a splash of water or broth if needed to adjust consistency.
Variations
- For additional protein, add cubed firm tofu in the last 5 minutes of cooking.
- Substitute different vegetables based on seasonality or preference.
- Add cooked rice or quinoa for a heartier soup.
Chef's Notes
This soup celebrates the luxurious side of our Tikka Masala par-cooked sauce, transforming it into a velvety, comforting bowl that feels both indulgent and nourishing. The combination of coconut milk and aromatic spices creates a depth of flavor that's perfect for both everyday meals and special occasions.
FAQs
Can I make this soup in a slow cooker?
Yes! Add all ingredients except coconut milk, spinach, lime juice, and cilantro to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the remaining ingredients in the last 15 minutes of cooking.
Is this soup very spicy?
Our Tikka Masala par-cooked sauce has a mild to medium heat level. Adjust by adding more or less red pepper flakes to your taste.
