Bombay Tomato-Coconut Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's a recipe that starts with an everyday staple—a can of crushed tomatoes—and ends up in an exotic corner of the world. Ingredients:
1 cup onion, chopped |
1 cup celery, chopped |
1/4 cup olive oil |
1 (28 ounce) can crushed tomatoes |
24 ounces water |
1 bay leaf |
2 teaspoons oregano |
1 pinch cinnamon |
1 (12 ounce) can coconut milk |
1/4 cup toasted sweetened flaked coconut |
salt & pepper, to taste |
sugar, to taste (optional) |
Directions:
1. Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
2. Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
3. Stir in the coconut milk and remove the bay leaf.
4. In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
5. Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
6. Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
7. Note:.
8. To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.
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