Tomato, Coconut and Ginger Soup



1–2 tablespoons olive oil
2 large shallots, rough chopped
2–3 garlic cloves, rough chopped
1 tablespoon ginger, rough chopped
1–2 teaspoons ground turmeric
1x  14 ounce can diced tomatoes and juice 
1 cup water
1x  14 ounce can coconut milk
3/4 teaspoon salt, more to taste
¼ teaspoon cayenne, more to taste
Ganish – croutons, toasted seeds or nuts


* Saute the shallots, garlic and ginger in a medium pot with oil, over medium heat, until deeply golden for about 5-6 minutes.
* In a blender, puree the can of tomatoes and its juice, until very smooth.
* Add the puree into the pot and add 1 cup water, the can of coconut milk, salt, and cayenne.
* Stir in the ground turmeric.
* Bring to a simmer then turn heat off.
* Add more salt and cayenne to taste.
* Divide among bowls and top with croutons, toasted seeds or nuts; parsley or coriander.

Adapted from: