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Spicy Tomato Coconut Noodle Vegan Soup (Anti-Inflammatory + Cozy)

This cozy vegan noodle soup is the ultimate cold-weather comfort food. It’s loaded with vitamin-rich vegetables, anti-inflammatory spices, and plant-based protein for a hearty, immune-boosting meal that’s both vegan and gluten-free.
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Prep Time:10 minutes
Cook Time:35 minutes
Servings: 6

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.