Tomato and tamarind soup

  • serves 4
  • A little effort

Indian spices, chilli and tamarind give a real kick to this tomato soup. It's so healthy it's practically fat-free so if you want an extra hearty dish just add a handful of cooked rice or serve with naans.

Make this tomato and tamarind soup, then check out our classic tomato soup, tomato and red pepper soup, red lentil soup, and more warming soup recipes.




  • garlic 2 cloves, chopped
  • root ginger a thumb-sized piece, chopped
  • green chillies 2, chopped
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • coriander a small bunch, stalks and leaves separated
  • red lentils 50g
  • chopped tomatoes 2 × 400g tin
  • vegetable stock 500ml
  • tamarind paste 1 tbsp
  • natural yoghurt 4 tbsp


  • Step 1

    Heat 1 tbsp oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.

  • Step 2

    Add the spices and cook for a couple of minutes, then add the coriander stalks, lentils, tomatoes and stock. Bring to a simmer and stir in the tamarind paste. simmer for 20 minutes until lentils are tender, then blend until completely smooth.

  • Step 3

    Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.

Nutritional Information

  • Kcals 107
  • Fat 1.2g
  • Carbs 17.9g
  • Fibre 3.3g
  • Protein 7.4g
  • Salt 0.61g