Spiced Cream of Tomato Soup

Time to update this classic recipe by veganizing it and adding more flavors and texture. Chef Linda's luscious heart- and belly-warming soup comes together quickly and deliciously!

1 tablespoon coconut oil (refined or unrefined)

1 medium onion, finely chopped, about ¾ cup

1 ½ teaspoons salt

3 large cloves garlic, minced

2-inch piece of fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon ground cardamom

¼ teaspoon ground black pepper

28-ounce can crushed tomatoes

1 whole roasted red pepper, chopped

½ cup canned pumpkin or cooked orange squash

1 (15.5-ounce) can coconut milk

1 teaspoon harissa paste, or substitute 1/2 teaspoon crushed red pepper flakes, optional

Juice from ½ lemon, about 1 ½ tablespoons

Up to 3/4 cup water, to thin, if desired

To Serve

Chopped cilantro

Non-dairy, plain, unsweetened yogurt or sour cream

Heat coconut oil in a large pot over medium heat. Add onion and salt. Cook for about 5 minutes, stirring occasionally until the onion starts to soften. Stir in garlic, ginger, cumin, coriander, turmeric, cardamom, and black pepper. Cook for a few minutes more until everything is fragrant. Add crushed tomatoes, red pepper, pumpkin, coconut milk, and harissa. Stir and let simmer for about 15 minutes. Stir in lemon juice. Taste and add more salt, lemon, or harissa, if desired. Garnish with a swirl of yogurt and cilantro.

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