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.
Adapted from a traditional Indian recipe that often pairs it with mango chutney and chicken, this flavour-packed soup features toasted coconut sprinkled on top-an element that mellows the tomatoes' acidity and provides an extra-delicious crunch.
Ingredients:
Servings: Serves 6
- 1 cup (250 mL) chopped onion
- 1 cup (250 mL) chopped celery
- 1/4 cup (60 mL) olive oil
- One 28 oz. (830 mL) can of crushed tomatoes
- 24 oz. water (710 mL)
- 1 bay leaf
- 2 tsp (10 mL) oregano
- Pinch of cinnamon
- One 12 oz. (360 mL) can of coconut milk
- 1/4 cup (60 mL) toasted flaked coconut (sweetened)
- Salt and pepper, to taste
Optional:
- Sugar, to taste
Directions:
- Add the olive oil to a 5-quart (4.7 L) 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 2 cups (500 mL), purée the soup. Hold a towel or large hot pad over the lid of the blender so it won’t 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 (177 ºC). Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3 to 5 minutes. Watch the coconut closely, as it can burn quickly. If necessary, stir the coconut to brown evenly.
