Ok so we are back to Monday’s soup and this week is a velvety rich tomato soup with coconut milk, clearly the taste will depend a lot on how ripe tomatoes you can find, which is not easy in the middle of winter. I found these delicious carob rusks at my local grocers which were the perfect balance of fluffy yet crunchy to pair with my tomato soup. Tomatoes are rich in the antioxidant, lycopene, which is good for eye health but also prostate cancer. Fun fact about tomatoes: the riper the are the richer they are in lycopene, so it is best to not store them in the fridge but let them ripen together with your fruits. If you like tomato soup then why not try my tomato soup with chickpeas.
Ingredients (for 4 people)
- 4 really big ripe tomatoes (approx 900grs), cut in chunks
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 40gr ginger, thinly sliced
- 1tbs turmeric
- 1 tin coconut milk (400ml)
- 2 tbs olive oil
- Salt and pepper to taste
Preparation
- Sauté in your pot the ginger, onions, garlic and turmeric powder for 2-3mins, until translucent
- Add the tomatoes and stir well
- Add the coconut milk and a glass of hot water, salt & pepper to taste, close the lid and let it cook for 20mins
- Pour the mixture into your blender and blitz to a thin consistency. You can add more hot water it you would prefer the soup to be thinner.
- Serve with sourdough bread or rusks.