Delicious on a winter’s day, this soup is equally good when the weather is warmer, chilled with a block of ice. Roasting the tomatoes brings out their sweetness along, while a hint of coconut milk and chilli adds an extra twist.
Ingredients
| 1 kg | Tomato, chopped roughly (Main) |
| 2 | Red onions, chopped roughly |
| 3 | Garlic cloves, chopped |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Grated ginger |
| 1 | Red chilli, chopped finely |
| 1 tin | Chopped tomatoes, 400g |
| 1 tin | Coconut milk, 400g |
| 2 tsp | Brown sugar |
| 1 cup | Chicken stock |
| ½ cup | Rocket leaves, to garnish |
| ½ cup | Greek yoghurt |
Directions
- Preheat an oven to 170C.
- On to a baking tray place the tomatoes, onion, garlic and 1 tablespoon of oil, tossing to combine. Place into the oven for 40 minutes until completely softened.
- In a large pot heat the remaining oil. Add the ginger and chilli, cooking for 2 minutes. Add the roasted tomatoes and onions, tinned tomatoes, coconut milk, sugar and stock. Bring to a simmer for 20 minutes. Season with salt and pepper. Allow to cool slightly before blitzing until smooth.
- Reheat the soup, check for seasoning then serve with a few rocket leaves, yoghurt, extra pepper and warm bread on the side.