Creamy Tomato Coconut Soup

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Creamy Tomato Coconut Soup
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
500 grams ripe tomatoes
1 shallot
1 garlic clove
1 carrot
2 Tbsps vegetable oil
1 tsp sugar
1 Tbsp Tomato paste
400 milliliters Vegetable broth
400 milliliters Coconut milk
1 Orange (juice)
2 scallions (only the white and light green)
salt
ground cilantro
freshly ground peppers
Orange oil (for drizzling (or fruity olive oil))
How healthy are the main ingredients?
tomatoCoconut milkTomato pastesugarshallotgarlic clove

Preparation steps

1.

Rinse the tomatoes, remove the stems and cut into pieces. Peel and dice the shallot, garlic and carrot. Sweat the shallot, garlic and carrot in 1 tablespoon of hot oil until translucent. Sprinkle with sugar and allow to caramelize slightly. Add the tomato paste and saute briefly. Mix in the tomatoes and pour in the broth, coconut milk and orange juice. Boil, half-covered, for about 15 minutes. Let simmer over low heat.

2.

Rinse the scallions and cut into rings. Saute briefly in the remaining vegetable oil.

3.

Puree the soup and pour through a fine sieve. Depending on the desired consistency, let boil down or add broth.

4.

Season with salt, pepper and cilantro.

5.

Garnish the soup with scallions. Serve drizzled with orange oil.