So quick and easy to make. This is great as a soup and a sauce.
My family loves this Indian inspired spicy tomato and coconut soup. I made it on a whim over the weekend for lunch using some of the coconut products that were recently sent to me by my new sponsor Cocofina. We didn’t finish it all so my son used it as a pasta sauce the following day which was really good.
Although there is one heck of a lot of flavour in this one, it’s really easy to make. The ingredients all work so well together.
I used tinned chopped tomatoes but you could use an equal amount of fresh if you have them on hand. I really liked the crunchy coconut flakes. This is not just another tomato soup recipe and it’s so good for you too.
Frying the garlic, ginger and chilli paste with the peppercorns and bay leaves.
Adding the tomatoes and coconut water.
The tempering. This tastes so good blended into the soup.
Almost ready to serve.
So good!
- 5 cloves garlic
- 1 inch piece of peeled ginger
- 4 green bullet chillies
- 2 tablespoons coconut oil
- 15 black peppercorns
- 2 bay leaves
- 3 x 400ml tins chopped tomatoes
- 800ml water or coconut water
- 2 tablespoons rapeseed oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3 red bird's eye chillies - split down the centre (optional)
- 10 fresh or frozen curry leaves
- 1 handful dehydrated coconut flakes
- Salt and pepper to taste
- Fresh coriander to garnish
- Blend the garlic, ginger and green chillies with a little water to make a paste.
- Heat the coconut oil in a large saucepan. When bubbles begin to form at the bottom of the pan, stir in the paste, peppercorns and bay leaves.
- Let these sizzle for about 45 seconds and then add the tomatoes and water.
- Stir it all up and simmer for about five minutes. Then blend with a handheld blender or normal blender until smooth.
- In a frying pan, heat the rapeseed oil over medium high heat. When bubbles begin to form, add the mustard seeds. When these begin to pop, stir in the cumin seeds, curry leaves and bird's eye chillies if using.
- Temper these ingredients for about 30 seconds and then pour it all over the soup and stir well. Season with salt and pepper to taste.
- Serve in heated soup bowls, topped with the coconut flakes and chopped fresh coriander.
Cocofina is a sponsor of my blog. They supply excellent quality coconut products. More information here.
East End Foods Sponsors my blog. I highly recommend their top quality spices.
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