Something to break the monotony of the same old food.

Bombay Tomato Coconut Soup

Servings: Serves 6

• 1 cup (250 mL) chopped onion
• 1 cup (250 mL) chopped celery
• 1/4 cup (60 mL) olive oil
• One 28 oz. (830 mL) can of crushed tomatoes
• 24 oz. water (710 mL)
• 1 bay leaf
• 2 tsp (10 mL) oregano
• Pinch of cinnamon
• One 12 oz. (360 mL) can of coconut milk
• 1/4 cup (60 mL) toasted flaked coconut (sweetened)
• Salt and pepper, to taste
Optional:
• Sugar, to taste

Directions:

1. Add the olive oil to a 5-quart (4.7 L) soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).

2. Add the canned tomatoes, water, bay leaf, oregano and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.

3. Stir in the coconut milk and remove the bay leaf.

4. In a blender, working in batches of no more than 2 cups (500 mL), purée the soup. Hold a towel or large hot pad over the lid of the blender so it won’t blow open and scald you with hot soup.

5. Place the soup back on the stove and season with salt, pepper and a little sugar (optional).

6. Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.

Note:
To toast the coconut, preheat oven to 350ºF (177 ºC). Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3 to 5 minutes. Watch the coconut closely, as it can burn quickly. If necessary, stir the coconut to brown evenly.

http://www.rightathome.ca/fhj_cooking_bombay_soup.aspx