Bombay Tomato-coconut Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 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).
• 2 add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. simmer for 5 minutes. stir occasionally.
• 3 stir in the coconut milk and remove the bay leaf.
• 4 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.
• 5 place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
• 6 garnish with a sprinkle of toasted coconut on top (see note below). serve the soup hot.
• 7 note:.
• 8 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.