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Tropical Tomato Soup

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

  • 3 tablespoons Olive Oil
  • 1 Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1/2 tablespoon Paprika
  • 3/4 teaspoon Cinnamon
  • 3/4 teaspoon Allspice
  • 1/2 teaspoon Cayenne Pepper ground
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Cloves
  • 3 Mangoes cubed (about 3 cups)
  • 1 28-ounce can Diced Tomatoes
  • 1 28-ounce can Fire Roasted Diced Tomatoes
  • 1 13.5. ounce can Coconut Milk unsweetened and full-fat
  • Salt and Pepper to taste
  • Plantain chips and cilantro to top

Instructions
 

  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add in the onions and sauté until just turning brown, around 5 minutes. Add in the garlic and spices to cook for 1-2 minutes until fragrant.
  • Stir in the cubed mangoes and the cans of diced tomatoes. Cook for 5-7 minutes until bubbling. Once it is bubbling, pour in the coconut milk.
  • Transfer soup to a blender or use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
  • Ladle the soup into bowls and top with plantain chips and chopped cilantro. Serve and enjoy!