Roast Tomato & Coconut Soup
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Prep: 10 mins
Cook: 35 mins
Roasting tomatoes makes them sweet, sticky and wonderfully rich – adding coconut cream gives this aromatic soup a comforting cosiness, with a warming kick from fresh ginger.
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205 kcal
(per portion)
Ingredients you'll need
  • 400g vine tomatoes
  • 1 garlic clove
  • 1 red onion
  • A thumb of ginger
  • A handful of coriander
  • 50g coconut cream
  • 1 lime
From your kitchen
  • 1 tbsp olive or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Roughly chop the tomatoes and pop them in a roasting tin. Drizzle over ½ tbsp oil. Season with salt and pepper. Drop in the unpeeled garlic clove. Roast for 30 mins ,till the tomatoes are soft and a little charred.

  • 2.

    Meanwhile, peel and chop the red onion. Peel and grate the ginger. Finely chop the coriander stalks, setting the leaves aside.

  • 3.

    Heat ½ tbsp oil in a large pan over a low heat. Add the onion and season. Fry for 5-6 mins, stirring often, till golden and soft. Stir now and then. Add the ginger and coriander stalks. Stir. Crumble in the coconut cream and pour in 800ml boiling water. Pop on a lid. Simmer for 5 mins, then take off the heat.

  • 4.

    When the tomatoes have finished roasting, pluck the garlic clove from the tin. Squeeze the flesh into the pan. Tip in the roast tomatoes. Put the pan back on the heat. Simmer for 5 mins.

  • 5.

    Ladle the soup into a blender and blitz till smooth, or use a hand-held blender in the pan. Squeeze in a little lime juice. Taste and add more seasoning or lime juice if it needs it. Stir in most of the coriander leaves. Ladle into bowls. Serve garnished with the rest of the coriander.

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