Recipe: Tomato-Coconut Soup

by Charlotte Abrams

Serves 4

2 tablespoons olive oil
1 medium onion,  diced
4 cloves garlic, minced
1 28-ounce can San Marzano tomatoes
1 ½ cups vegetable stock
3/4 cup coconut milk
1 tablespoon sriracha
2 tablespoons chopped fresh cilantro leaves
coarse salt and freshly ground pepper
 

Heat oil in a large heavy-bottomed Dutch oven over medium-high heat. Sweat the onion until soft, about 5 minutes. Add the garlic and cook until fragrant. Add the tomatoes with their juice and the stock; bring to a simmer. Add the coconut milk, sriracha, and cilantro; simmer for 45 minutes. Working in batches, blend the soup until smooth. Season with salt and pepper.