Bombay Tomato-Coconut Soup (not TNT)

[Guest guest]

Saw this on the Ziploc/SC Johnson website today. I think its going to be

tonites dinner, but not TNT yet!

 

 

 

Bombay Tomato-Coconut Soup

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 flavor-packed soup features toasted coconut sprinkled on top-an element

that mellows the tomatoes' acidity and provides an extra-delicious crunch

 

Serves 6

1 cup chopped onion

1 cup chopped celery

1/4 cup olive oil

One 28 oz. can of crushed tomatoes

24 oz. water

1 bay leaf

2 teaspoons oregano

pinch of cinnamon

One 12 oz. can of coconut milk

1/4 cup toasted flaked coconut (sweetened)

salt & pepper, to taste

sugar, to taste (optional)

 

 

 

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.

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.