It snowed another foot this week. Which is why I am still making soup practically every week. (Well technically this one is so easy Matt made it!) I seriously considered buying a blow torch to melt the lawn. <<Sigh>>
Back to the soup… it’s creamy” without being creamy and just different enough from the typical tomato soup recipe to pique interest.
I keep the fresh pastes in a tube–ginger and lemongrass in this recipe–in the fridge because they make it fast and easy to bump up flavors in Asian dishes like stir fry or ramen noodle bowls. They last a long time too!
This soup comes together quickly, so very doable for weeknight meals or make ahead to put into school lunches.
Sidenote: Avery’s lunchbox is a bit different than his classmates’. Apparently salads, vegs/hummus and coconut tomato soup are “low trade value” to 17 year old boys. 😉
I am planning the summer herb garden and look forward to just a few weeks from now when I get to plant them…just popping out to the back deck to get a few sprigs of whatever to brighten our meals seems like such a small luxury. Think Spring!!
Coconut Tomato soup (vegan)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 tsp fresh ginger paste
- 1 tsp fresh lemongrass paste
- 28oz whole tomatoes
- 13.5oz can coconut milk
- 4cups vegetable broth
- Salt, pepper and sweetener to taste
Sauté onion in olive oil until translucent, about 5 minutes. Add ginger and lemongrass, stir briefly before adding tomatoes and broth. Break tomatoes apart, simmer 20 minutes. Add coconut milk and seasonings. Purée with hand blender.