Spicy Tomato Coconut Noodle Vegan Soup (Anti-Inflammatory + Cozy)
Soup season is the best season, and this vegan soup might just be my new go-to. It’s bright, creamy and full of immune-boosting ingredients like turmeric, ginger, and garlic simmered into a creamy tomato-coconut base. Also packed with protein and fiber, this soup hits all the right notes—cozy, restorative, and just spicy enough to clear your sinuses in the best way.
It’s completely customizable, so you can adjust the heat, add your favorite noodles, and play with the amount of coconut milk for a creamier or lighter finish.
Why This Vegan Soup Is So Nourishing
Turmeric + Black Pepper
Turmeric’s active compound, curcumin, is one of the most powerful natural anti-inflammatories on the planet. It supports immune health, joint health, and overall vitality—but here’s the trick: curcumin is only properly absorbed when paired with black pepper. The piperine in black pepper activates it, so always use them together.
Ginger
Ginger adds warmth, spice, and gut-soothing benefits. It’s anti-inflammatory, antioxidant-rich, and a natural ally for digestion and immunity—perfect for sick season or when you’re trying to stay one step ahead of a cold.
Garlic + Celery + Tomatoes
Garlic’s antiviral properties, celery’s mineral content, and tomatoes’ lycopene (a strong antioxidant) all come together to create a vegan soup that’s both delicious and deeply nourishing.
Spicy Tomato Coconut Noodle Vegan Soup (Anti-Inflammatory + Cozy)
Equipment
- Sheet Pan for roasting veggies (optional, but amps up the flavor!)
- Stock Pot
Ingredients
- 6-8 Small tomatoes, quartered
- 20 Baby carrots or 4 large carrots, chopped
- 1/2 Red onion, roughly chopped in large pieces
- 6 Celery stalks
- 1 Thumb of fresh ginger, peeled and diced
- 1-3 Cloves of garlic, to taste
- 2-4 tbsp Lemon juice, to taste
- 1 can Tomato Sauce (sub tomato paste and add more liquid)
- 1 can Diced tomato
- 1 block Extra firm tofu
- 1 package Annie Chun's Brown rice noodles (or hearty rice noodle or choice)
- 1-2 cans Full fate coconut milk
- 2 cubes Vegetable boullion, or ~6 cups of broth
- Turmeric
- Curry Powder
- Sal & Pepper
- Cayenne
- Paprika
- Garlic Powder
Instructions
- Preheat your oven to 400°F. Chop your carrots, red onion, and tomatos in large pieces and place on a sheet pan. toss diced carrots, onion, and tomatoes with paprika, cayenne, and salt. Roast for about 15 minutes, until the carrots begin to soften and the onions have a little char.
- Dice celery, garlic, and ginger and add to a large stock pot. In a large soup pot, sauté diced celery, garlic, and ginger with a splash of veggie broth (no oil needed) until softened and fragrant. If using boullion cubes, add your cubes and a small amount of water- just enough to allow the veggies to move around and not burn. Sauté for 2-3 minutes.
- Stir in turmeric, curry powder, paprika, cayenne, salt, and pepper. Let the spices bloom for a minute before adding your tomato sauce and diced tomatoes. Everyone has different preference with spice, so add spices to taste.
- Add your roasted veggies to the pot along with about 6 cups of broth or water. Bring to a boil, then reduce heat and simmer for about 15 minutes to let the flavors come together. Cube your tofu while waiting.
- Pour in coconut milk (start with one can and add a second for a richer vegan soup), cubed tofu, and noodles. Taste and adjust seasoning — I usually add a second round of spices here to balance the added liquid. Simmer until noodles are tender. Finish with a squeeze of lemon juice to brighten everything up.
- Top with extra black pepper, chili flakes, fresh cilantro, or a swirl of coconut milk for a cozy finish.
Troubleshooting + Tweaks
Cooking big batches means everyone’s pot will turn out a little differently. Here’s how to quickly fix it if something feels off:
- Want it creamier or more satisfying? Use two cans of coconut milk instead of one or add vegan cream cheese for a richer texture.
- Too salty? Add more fat (like coconut milk, vegan butter, or even a dollop of vegan cream cheese) to mellow it out.
- Too spicy? Stir in a little sweetness (like a splash of coconut milk, maple syrup, or agave syrup).
- Too bland? Add salt, a pinch more curry or cayenne, or a squeeze of lemon juice to wake it up.
- Too citrusy? Balance it with more fat (coconut milk or cream cheese both work beautifully).
- Too thin? Simmer a bit longer or add more fat. If your soup is too watery, you can make a slurry of cornstarch and water. Combine the two in a small bowl using a whisk until you have a thick but movable paste, then add to your soup to thicken.
- Too thick? Add a splash of broth or water until it hits your perfect consistency.
Try This Next
If you love this cozy turmeric-ginger vegan soup, you’ll also love my Lemon Ginger Turmeric Shots—a quick, zesty immunity booster that’s perfect for mornings when you feel something coming on.
Pin this recipe to save it for your next cold-weather reset!
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