The colder months are all about comfort food, and what better (healthy) comfort food is there than soup. I made a big batch of this a few weeks back and savoured the rich flavours and tangy spices for many a lunch and dinner.
This soup, courtesy of the beautiful website Oh She Glows, is easy, delicious and healthy. The full fat coconut milk gives it a delicious depth and creaminess, and is a nutritious way to nip those cravings for something more bone-sticking in the bud.
To start, prepare then roast the following vegetables:
- 5 lbs of Roma tomatoes, washed and halved
- 1 large sweet onion, peeled and sliced
- 2 – 3 large garlic bulbs for roasting
- Olive oil
- Sea salt and freshly cracked pepper
For the soup, you will need:
- 3 cups of the roasted tomatoes
- 2 tablespoons of the roasted garlic flesh
- The roasted sweet onion
- 1 tin of coconut milk
- 3 cups of low sodium vegetable broth
- 2 tablespoons of tomato paste
- 2 teaspoons of garam masala
- 1 teaspoon of salt
- Freshly cracked black pepper
Preheat the oven to 400 F and line 2 baking sheets with tin foil. Place the whole garlic bulbs, onion and tomatoes and season with salt and pepper. Roast for around 30 minutes, keeping an eye out in case some vegetables burn.
Remove the onions after about 30 minutes then continue to roast the garlic for a total of 60 minutes and the tomatoes for around 1 hour 20 minutes.
Add 3 cups of the roasted tomatoes, 2 tablespoons of the roasted garlic flesh and the onion into a large pot and add coconut milk, tomato paste and broth and stir well.
Stir in the seasonings and the spices to taste. Bring to the boil and simmer for around 5 – 10 minutes.
Transfer the soup into a blender or processor and blend lightly until chunky.
Serve and garnish with any reserved coconut milk, garam masala or fresh cilantro or parsley.