Fire Roasted Tomato and Coconut Soup
Actions
| ¼ | cup CO-OP GOLD PURE Olive Oil | |
| 1 ½ | cups onions, finely diced | |
| ½ | cup celery, diced | |
| 5 | cloves garlic, minced | |
| 2 | tablespoons fresh lemon grass, finely minced | |
| 2 | tins Muir Glen Fire Roasted Tomatoes (796 mL) | |
| ¾ | cup coconut milk | |
| 1 | tablespoon sriracha | |
| 1 | sprig basil | |
| 1 | teaspoon salt | |
| 2 | cups water | |
| 4 | tablespoons coconut, toasted |
Warm medium to large pot over medium heat. Add olive oil, onions, celery, garlic and lemon grass. Allow to sweat out their excess moisture for approximately 5 minutes.
Add Muir Glen Fire Roasted Tomatoes to the vegetables. Bring to a simmer over medium heat. Add coconut milk, sriracha and basil sprig. Season with salt and add water. Continue to simmer until the soup has become flavourful and slightly reduced, approximately 25 – 30 minutes.
Remove pot from heat and transfer contents to a blender. Purée the soup on high speed for approximately 3 minutes, until very smooth and velvety. Serve immediately, garnished with toasted coconut, or transfer to a container and refrigerate until ready to serve.
Preparation Time: 10 Minutes
Cooking Time: 25 – 30 Minutes
Serves 6
