Servings: 2
Preparation Time: 30 minutes
- 1/2 onion [1] (approximately 2.5 oz)
- 3 medium sized tomatoes (approximately 13.5 oz)
- 2 whole black peppers [2]
- 1 whole clove
- 1/2 inch cinnamon stick
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 2 tablespoon organic whole cane sugar [3] (or as per your liking depending on how sour the tomatoes are)
- 1/2 teaspoon Himalayan pink salt [4]
- 1/2 cup coconut milk made from coconut cream concentrate [5] or organic shredded coconut [6]*
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 [7]. (See video at this link [7].)
Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here. [8]