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Fire Roasted Tomato and Coconut Soup

From Chef Dale Mackay

Fire Roasted Tomato and Coconut Soup

Total Time:

40mins

Prep:

10mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • 1/4 cup Co-op Gold Pure olive oil
  • 1 1/2 cup onions, finely diced
  • 1/2 cup celery, diced
  • 5 cloves garlic, minced
  • 2 tbsp fresh lemon grass, finely minced
  • 2 tins Muir Glen fire roasted tomatoes
  • 3/4 cup coconut milk
  • 1 tbsp sriracha
  • 1 sprig basil
  • 1 tsp salt
  • 2 cups water
  • 4 tbsp coconut, toasted

How to Make It

1.

Warm medium to large pot over medium heat.

2.

Add olive oil, onions, celery, garlic and lemon grass.

3.

Allow to sweat out their excess moisture for approximately 5 minutes.

4.

Add Muir Glen Fire Roasted Tomatoes to the vegetables.

5.

Bring to a simmer over medium heat. Add coconut milk, sriracha and basil sprig.

6.

Season with salt and add water.

7.

Continue to simmer until the soup has become flavourful and slightly reduced, approximately 25 – 30 minutes.

8.

Remove pot from heat and transfer contents to a blender.

9.

Purée the soup on high speed for approximately 3 minutes, until very smooth and velvety.

10.

Serve immediately, garnished with toasted coconut, or transfer to a container and refrigerate until ready to serve.

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