Tomato Coconut Soup Recipes

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BOMBAY TOMATO-COCONUT SOUP



Bombay Tomato-Coconut Soup image

Here's a recipe that starts with an everyday staple-a can of crushed tomatoes-and ends up in an exotic corner of the world.

Provided by barefootmommawv

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup onion, chopped
1 cup celery, chopped
1/4 cup olive oil
1 (28 ounce) can crushed tomatoes
24 ounces water
1 bay leaf
2 teaspoons oregano
1 pinch cinnamon
1 (12 ounce) can coconut milk
1/4 cup toasted sweetened flaked coconut
salt & pepper, to taste
sugar, to taste (optional)

Steps:

  • Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
  • Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
  • Stir in the coconut milk and remove the bay leaf.
  • In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
  • Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
  • Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
  • Note:.
  • To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.

Nutrition Facts : Calories 260.6, Fat 21.1, SaturatedFat 11.8, Sodium 340.1, Carbohydrate 18.3, Fiber 4, Sugar 11.6, Protein 3.1

TOMATO AND COCONUT SOUP



Tomato and coconut soup image

An unusual low-fat, spicy soup

Provided by ajctracey

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put all the ingredients in a pressure-cooker (or in a pan with a well-fitting lid).
  • Close the lid on the pressure cooker and bring up to a low pressure. Cook for about 15 minutes. If not using a pressure cooker, bring to the boil and simmer for about 1/2 hour.
  • Remove the bayleaves and blend the soup thorougly using an electric blender. Taste, and adjust seasoning - add some coconut milk at this stage if it is too spicy for your taste.
  • Re-heat gently and serve with a swirl of coconut milk.

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