Tomato Coconut Soup
Servings: 2
Preparation Time: 30 minutes
Ingredients:
- 1/2 onion (approximately 2 1/2 ounces)
- 3 medium sized tomatoes (approximately 13 1/2 ounces)
- 2 whole black peppers
- 1 whole clove
- 1/2 inch cinnamon stick
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 2 tablespoons whole cane sugar (or as per your liking depending on how sour the tomatoes are)
- 1/2 teaspoon Himalayan Pink Salt
- 1/2 cup coconut milk made from Coconut Cream Concentrate or shredded coconut*
Directions:
Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger, and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.
Turn the heat off once the tomatoes and onions are well cooked. This will take around 15–20 minutes. Alternately, the mixture can be cooked in a pressure cooker.
Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup-like consistency. Transfer this to the saucepan. Add sugar, salt, and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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