Tomato Coconut Soup
This soup is so delicious with a hint of cumin and coconut milk
Servings: 4
Ingredients
- 6 large roma tomatoes
- 1 small potato (optional)
- 1 large onion
- 3 large cloves garlic
- 4 sprigs fresh thyme
- 1 chilli (optional)
- 2 tsp ground cumin
- 1/2 tsp turmeric
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 x400ml cocount milk
- salt
- pepper
Instructions
- Preheat oven to 180 degrees Celsius
- Wash and chop the tomatoes into 8 pieces each. Mix all the ingredients together, except the coconut milk. The coconut milk will only be added at the end. Spread out the ingredients on a baking tray and bake at 180 degrees celsius for 30 minutes or until potatoes are soft and tender and tomatoes are slightly charred
- Remove from oven once cooked. Discard the thyme sprigs. Place all the ingredients in a blender and blend until smooth
- Place the soup in a saucepan and add the coconut milk. Simmer for a few minutes until the soup has been heated through
- Serve with a sprinkle of feta and sunflower seeds with toasted cheese or garlic bread on the side
Notes
- If you are adding the potato to the soup you can cook it in the microwave for about 4 minutes before roasting it with the tomatoes in the oven. In JHB potatoes tend to take forever to cook so this helps
- If you wish you can leave out the coconut cream and add a cup of vegetable broth and some fresh cream
- The garlic can be roasted with the skin on and remove it when blending