CARIBBEAN GINGER TOMATO SOUP
Make and share this Caribbean Ginger Tomato Soup recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir together soup, coconut milk and ginger in heavy, medium-size saucepan.
- Bring to boiling over medium heat, stirring often.
- Season with salt and pepper.Serve hot.
Nutrition Facts : Calories 213.9, Fat 18.5, SaturatedFat 16.2, Sodium 431.2, Carbohydrate 12.9, Fiber 0.9, Sugar 6.2, Protein 3
SPICY PEANUT STEW WITH GINGER AND TOMATO
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 9 grams, TransFat 0 grams
GINGER TOMATO SOUP
Make and share this Ginger Tomato Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the stock in a saucepan and bring to simmering point.
- Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
- Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.
Nutrition Facts : Calories 118.1, Fat 3.2, SaturatedFat 0.8, Cholesterol 7.2, Sodium 432.8, Carbohydrate 15.5, Fiber 1.4, Sugar 8.6, Protein 7.2
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