Teri Adolfo's Tomato, Bean, and Coconut Soup - Western Reserve Herb Society

Teri Adolfo’s Tomato, Bean, and Coconut Soup

If using an electric pressure cooker and only takes her 20 minutes start to finish! Recipe was shared at Turmeric Horticulture Meeting.

Recipe by: Lynne K

Serving size: 2-4

Ingredients

1 tablespoon coconut oil or olive oil
1 onion — diced
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon coriander powder
1 teaspoon Each Salt and Black Pepper
1 teaspoon turmeric
1/2 Teaspoon Cayenne (more or Less Depending on How Spicy You Want It)
1 carrot — diced
1 stick celery or ½ cup fennel — diced
1 cup cooked white beans — or ½ cup uncooked split red lentils
14 oz full-fat coconut milk or coconut cream
14 oz Canned Tomatoes (i Like Fire-roasted With Chilies)
1 cup water — coconut milk, or coconut water (or less
1 tablespoon coconut sugar or honey
For Serving:
Toasted Coconut, Yogurt, or Coconut Cream, Toasted Pumpkin Seeds, Fresh Herbs, Lime

Instructions

Electric Pressure Cooker:

Put the pot on sauté and heat the oil in the pot.

Add onion, ginger, garlic, coriander, turmeric, salt, and cayenne pepper; sauté 2 minutes, until onions are translucent and spices are fragrant.

Add the remaining ingredients, cover, and cook on high for 10 minutes. Let the pressure naturally release or leave at rest for 10 minutes before removing the lid. Remove from the pot and use an immersion blender or a standard blender, and blend until smooth

Stovetop:
Same as above except cook for at least 20 minutes or until tomatoes and carrots are soft.

To serve: Top your bowl of soup with your desired garnishes.

February 8, 2026