Saturday, July 9, 2011

Creamy Tomato Coconut Soup

If you eat dairy and you don't like coconut, you can substitute milk or cream for the coconut milk. Just be sure not to let the soup boil after you add the milk or cream, or it will curdle.

Serves 2-3 as a main dish, more as a side dish

2 14 ounce cans of diced or crushed tomatoes, undrained (or equivalent
chopped fresh tomatoes)
1 14 ounce can coconut milk
(exact amounts of tomatoes and coconut milk are not super important,
if you live somewhere where things don't come in 14 ounce cans)
1 diced onion
1 tablespoon grape seed oil (or butter or other oil of your choice)

Heat oil in a large saucepan. Add onion, and cook until soft and
translucent. Add tomatoes and coconut milk and cook until hot.