Spicy Coconut and Tomato Soup

Yields1 Serving
 14 ounces (1 can) diced tomatoes in juice (no added sugar)
 2 tbsps olive oil
 3 garlic cloves, minced
 1 small fresh or dried red chilli pepper deseeded
 1 carrot, peeled and thinly sliced
 1 ½ cups coconut milk
 1 tablespoon fresh lemon juice
 Coarse salt and ground pepper, to taste
 Parsley leaves for garnishing
1

1. Heat the oven grill and place a rack in the middle of the oven. Strain the tomatoes and reserve the juices.

3

2. Spread the tomatoes on a rimmed baking sheet, drizzle it with olive oil and grill until it becomes lightly browned which takes around 8 minutes.

5

3. Combine the browned tomatoes, garlic, chilli powder, coconut milk, carrot, reserved tomato juice and lemon juice, pureeing it in a food processor until smooth.

7

4. Transfer this to a medium saucepan and bring to the boil over a medium heat. Reduce to simmering and cook for 5 minutes. Season with the pepper and salt, garnishing it with parsley leaves to serve.

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Ingredients

 14 ounces (1 can) diced tomatoes in juice (no added sugar)
 2 tbsps olive oil
 3 garlic cloves, minced
 1 small fresh or dried red chilli pepper deseeded
 1 carrot, peeled and thinly sliced
 1 ½ cups coconut milk
 1 tablespoon fresh lemon juice
 Coarse salt and ground pepper, to taste
 Parsley leaves for garnishing

Directions

1

1. Heat the oven grill and place a rack in the middle of the oven. Strain the tomatoes and reserve the juices.

3

2. Spread the tomatoes on a rimmed baking sheet, drizzle it with olive oil and grill until it becomes lightly browned which takes around 8 minutes.

5

3. Combine the browned tomatoes, garlic, chilli powder, coconut milk, carrot, reserved tomato juice and lemon juice, pureeing it in a food processor until smooth.

7

4. Transfer this to a medium saucepan and bring to the boil over a medium heat. Reduce to simmering and cook for 5 minutes. Season with the pepper and salt, garnishing it with parsley leaves to serve.

Notes

Spicy Coconut and Tomato Soup

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