Ingredients
Scale
- 600ml vegetable stock
- 12 vine tomatoes
- 400ml coconut milk
- 15g fresh ginger
- 5 garlic cloves
- 2 red onions
- 1 red chili
- 25g fresh coriander
- Olive oil, salt, and black pepper to taste
Instructions
- Preheat the oven to 180°C (356°F).
- Halve the tomatoes and place them on a baking tray with the chopped sides facing up. Drizzle with olive oil and add garlic and ginger (skin on). Sprinkle with salt and roast for 20 minutes.
- After 20 minutes, add sliced onions and red chili to the tray. Drizzle with more olive oil and season with salt. Return to the oven for an additional 25 minutes.
- Once roasted, peel the skin off the ginger and squeeze garlic from its skins.
- Transfer all roasted ingredients to a saucepan along with coconut milk and vegetable stock. Blend until smooth.
- Stir in white apple vinegar and black pepper before serving hot, garnished with olive oil, coconut cream drops, and chopped coriander.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg