Tomato Coconut Soup

Servings: 2
Preparation Time: 30 minutes

• 1/2 onion (approximately 2.5 oz)
• 3 medium sized tomatoes (approximately 13.5 oz)
• 2 whole black peppers
• 1 whole clove
• 1/2 inch cinnamon stick
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced garlic
• 2 tablespoon organic whole cane sugar (or as per your liking depending on how sour the tomatoes are)
• 1/2 teaspoon Himalayan pink salt
• 1/2 cup coconut milk made from coconut cream concentrate or organic shredded coconut*

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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