Rustic Vegan Tomato Curry Soup

by Amie on February 18, 2011

Yes, it was that good.

I finished it before I snapped a picture.

Seriously, you must scurry home right now and whip out your stock pot for this fabulous soup.

I kid you not, it’s my new favorite way to warm up on a chilly February evening.

And we’re not just talking about any ol’ February evening, but my Birthday Eve.

Yep. Last night was my Birthday Eve and today is my Birthday.

So, I thought…Why not treat myself to a fabulous, warm n’ hearty soup (and some dark chocolate, but that’s surely not documented in this post, hehe).

I knew I wanted to create something special for myself and this soup hit the spot. I served it with a sweet potato and baked tofu for a pleasantly delicious Birthday Eve dinner.

Then, I found the dark chocolate.

End of story.


Rustic Vegan Tomato Curry Soup

(Vegan and Gluten-Free)


  • 2 Tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
  • 1 cup sweet onion, roughly chopped
  • 2 cups fresh baby spinach
  • 2 cloves garlic, minced
  • 1 (28 oz. can) plum tomatoes
  • 2 Tbsp. red curry paste
  • 1 1/2 cups vegetable broth
  • 1/2 cup almond milk
  • 1/4 cup cashews
  • 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.  Add cashews.  Process until smooth.
  4. Transfer to serving bowls; serve with a sprinkle fresh basil.
  5. Enjoy!

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{ 12 comments… read them below or add one }

Heather (Where's the Beach) February 18, 2011 at 10:11 am

Happy belated birthday!! That soup looks absolutely fantastic!


Amie February 20, 2011 at 10:04 am

Thanks darling; you are too sweet…you were right on time for my bday on the 18th! Thanks again for thinking of me and hope you’re having a great weekend. xo


Kristina February 18, 2011 at 12:45 pm

Happy Birthday! Mine was Wednesday :) Also that soup looks quite yummy… I’m working through a batch of broccoli soup right now but might have to whip this one up next week :)


Amie February 20, 2011 at 10:05 am

www Happy belated Bday to you! Hope you had a wonderful, yummy birthday. Let me know how this recipe turns out; I hope you enjoy it…what kind of broccoli soup did you make? I love making green broccoli soups. Have a great weekend. xo


Katie February 18, 2011 at 2:27 pm

Happy Birthday, that soups looks so good! How do you bake your tofu?


Amie February 20, 2011 at 10:07 am

Thanks Katie for the birthday wishes; I hope you enjoy this yummy soup. There are a few ways I make my tofu when I’m baking it, but I usually slice it into 1 inch cubes then coat it in a marinade of agave nectar, cinnamon and balsamic vinegar. Toss it onto a baking sheet and pop into the oven at 325 degrees for 20 minutes…I’ve also experimented with baking it at 350 for 15-20 minutes and it’s crispy and tasty, as well. Just depends how you like the consistency. Hope this helps; have a great Sunday. xoox


Brittany February 20, 2011 at 10:11 pm

Hope you had an amazing b-day sweet lady!


Amie February 20, 2011 at 10:28 pm

Awww; thanks so much Britt. Great to hear from you and hope you had a wonderful birthday, as well. Hope to see you soon…I need to schedule a Richmond trip this Spring to visit you. xoxo Have a great night.


Janani March 13, 2011 at 11:01 am

This soup looks lovely. I love soups that aren’t too heavy and loaded with butter and cream making it almost a dessert. This one’s definitely on my cooking list this week :)


Amie March 14, 2011 at 10:57 am

Thank you, Janai; I’m thrilled to hear that you like the lightness of this soup as it’s perfect anytime of the year and I love it…the sweet potatoes make it nice n’ sweet and hearty.
Enjoy and have a great day.


Sue June 2, 2011 at 11:49 am

This looks amazing! But a question: I see there are cashews in the recipe, but no mention of them in terms of what to do with them. Do they just get blended in, or are they cooked first with the other ingredients?


Amie June 2, 2011 at 12:04 pm

Thanks so much, Sue; they’re blended in! You can add them at the end after the first step of cooking the ingredients. Simply add them with the cooked mixture and blend.
Hope you enjoy!
Have a great day and thank you again.


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