Spicy Coconut and Tomato Soup


April 6, 2016

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

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.

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.

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.


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


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