Creamy Tomato Coconut Soup
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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))
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.
