BOMBAY TOMATO-COCONUT SOUP
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.
Provided by barefootmommawv
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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).
- Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
- Stir in the coconut milk and remove the bay leaf.
- 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.
- Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
- Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
- Note:.
- 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.
Nutrition Facts : Calories 260.6, Fat 21.1, SaturatedFat 11.8, Sodium 340.1, Carbohydrate 18.3, Fiber 4, Sugar 11.6, Protein 3.1
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