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Orange Tomato, Turmeric, Coconut Soup

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 5 lbs small orange tomatoes {I used some reds for filler}
  • 1 Tbsp red palm oil
  • 1 large onion, chopped
  • 3" root of fresh turmeric, sliced into thin rounds
  • 4 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 (14oz) can coconut milk

Instructions

  1. Rinse the tomatoes, and fill one large baking sheet with a single layer. Roast at 500F for about 5 minutes, or until blistery and starting to blacken. Remove. You can repeat with more trays if you want — I did about 1/2 of my total tomatoes.
  2. In a large soup pot over medium flame, heat the red palm oil before adding the onion and turmeric. Cook, stirring frequently, until the onions are translucent and the turmeric is softening — about 5 minutes. Add the garlic, and cook for another minute before adding the vegetable stock and all of the tomatoes.
  3. Let the soup simmer for 15-20 minutes, until all of the tomatoes have burst.
  4. Using a hand blender, puree the entire batch of soup until very smooth. If needed, process through a sieve for a smoother texture.
  5. Return to the stove over low heat and add the coconut milk. Add salt and pepper to taste, and bring up to heat before serving.

Find it online: https://thekitchenpaper.com/orange-tomato-turmeric-coconut-soup/