Tomato soup with coconut milk
Photo by Annada Rathi
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
I grew up in Mumbai, India and this recipe is called 'tomato saar" in my mother tongue, Marathi. "Saar" means "essence," so this recipe embodies the essence of its ingredients.
Ingredients
- 4 tablespoon tomato paste
- 1/2 cup coconut milk
- 3 cup water
- 2 teaspoon unsalted butter or clarified butter (ghee)
- 1 teaspoon cumin seeds
- 1/4 teaspoon red chile powder
- 1/2 teaspoon peeled, grated ginger
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoon chopped cilantro
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Directions
- Step 1
Whisk tomato paste and 2 1/2 cups of water to form a smooth liquid. Heat unsalted butter or ghee in a pot and add cumin seeds. Once the seeds start popping, add the tomato mixture.
- Step 2
Add salt, sugar, red chile powder and ginger. Let boil. Meanwhile mix coconut milk and 1/2 cup water in a bowl and pour into the tomato mix. Allow the tomato soup to boil and top off with chopped cilantro. Enjoy this soup on a cold, wintry day or combine with a vegetable pilaf for a light, Sunday dinner.