Tomato, Ginger and Coconut Soup

For some reason, every time January rolls around I crave soups and broths. I used to think it was because of all the rich food and alcohol over the Christmas period but this Christmas I had COVID so it ended up being very tame food and drink wise. I guess it’s a mystery but the upshot is that my soup maker gets dusted off and put to use this time of year.

The first day back at work had me feeling a little blue and I still wasn’t back to myself after being sick so I knew I needed a feel good and warming soup. We still can’t go out shopping so I used what we had in. It’s a very basic soup but it ended up being hearty and has a lovely kick, a kick my poor sinuses are desperately craving.

I’ve been serving this with crusty bread or rolls but I think a grilled cheese sandwich would be awesome and make it a pure comfort meal.

This recipe will give you 3 good servings of over just 1 American cup each.

The soup maker I use is a TOWER T1203.

Ingredients:

500g of Plum Vine Tomatoes

150g of Yellow Onion (I used frozen diced)

2 tablespoons of Olive Oil

1 tablespoon freshly grated Ginger

1/8 teaspoons Cayenne Pepper

1 teaspoon Ground Turmeric

1/2 teaspoon of Brown Caster Sugar

2 160ml tins Coconut Cream

Salt to taste

Pepper to taste

Water (or Stock if you have it handy)

Directions:

Pre-heat oven to 220 °C. Wash and dry tomatoes. Place on a baking tray and coat with 1 tablespoon of olive oil and salt and pepper. Roast for about 30 minutes or until they have burst and are starting to caramelise. I like mine on the heavily roasted side but it’s personal taste and you might prefer lightly roasted.

Add the remaining oil to a pan and cook onions until translucent, and if using frozen onions (I find them super handy for soups and sauces) until all the water has cooked off.

Grate ginger into soup maker. Add cooked onions and slightly cooled tomatoes, (I say slightly cooled so you don’t accidently burn yourself, roast tomatoes are like little balls of lava :D) cayenne pepper, ground turmeric, caster sugar and coconut cream. Fill to the minimum line with water or stock.

Select the smooth mode on the soup maker. Once done add salt and pepper to taste, serve and enjoy with a crusty roll.

*As mentioned above, just over 1 standard American cup is what I use as a serving and the recipe gives me 3 servings. If you are having a grilled cheese sandwich I think you’d be okay with dividing it by 4.

*Hold back a little coconut cream to add when serving.

*If you would like to add a little more of a kick I recommend BLACK BEAN RAYU from White Mausu or something similar when serving.

3 thoughts on “Tomato, Ginger and Coconut Soup

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