Bright red tomato soup with a green cilantro garnish.

What makes this Ayurvedic Tomato Soup Ayurvedic? Well, how you prepare it is the key.

Many of us sauté aromatics (celery, onion, carrots, garlic) in oil to bring out maximal flavour in soups and sauces. Ayurvedic cooking is much lighter.

Ayurveda is an ancient form of medicine based on the five elements and three body types. Each body type has certain foods that bring it to optimal health. Through all types, recipes for health avoid unnecessary oils, but that does not mean the results are less flavourful.

This Ayurvedic Tomato Soup is a great example. It maximizes flavour by using the freshest organic ingredients possible. Subtle spicing with ginger, garlic, onion and coriander also bring the dish to life. We also added a tablespoon of tomato paste because in testing we liked the depth of flavour it added.

This recipe comes from the professional cooks at Kalari Kovilakom. And they know Ayurveda.

Ayurvedic Tomato Soup Recipe

4 servings


2 cups fresh tomatoes, chopped
2 Tablespoons cilantro (coriander) stems, chopped
½ cup red onion or shallots, chopped
1 carrot, peeled and chopped
5 garlic cloves, peeled and chopped
1 Tablespoon ginger, peeled and chopped
6 cups water
Salt and pepper to taste


  1. Place the tomatoes, cilantro stems, onion, carrot, garlic and ginger in a soup pot with the water on high heat and bring to a boil.
    Reduce the heat to medium and simmer for about 15 minutes or until the carrots are tender.
  2. Remove from heat and transfer the ingredients to a food processor or powerful blender and puree until smooth. Strain if necessary.
  3. Enjoy seasoned with salt and pepper.

*Tip: we added 1 Tablespoon of tomato paste for added colour and depth of flavour in the soup.

2 comments on “Ayurvedic Tomato Soup

    1. Thank you Renata. An Ayurvedic doctor would prescribe it accordingly. It is good you are so aware. With kindness, Karen and Pauli-Ann

We'd love to hear from you.