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- 4 tablespoons coconut oil
- 2 medium yellow onions, thinly sliced
- 1 teaspoon fine grain sea salt, plus more to taste
- 3 teaspoons curry powder
- 1 teaspoon ground cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chile flakes
- 2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
- 1 14-ounce can coconut milk
To serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg


In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. You can decide if you'd like your soup even a bit thinner or if you like a creamy version, with some coconut milk.
Serves 2-4 Prep time: 5 min - Cook time: 5 min

This article is provided by South Florida Rehabilitation and Wellness Center your 100 Year Lifestyle Affiliate Chiropractor in Miami FL

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