Serves 6 to 8
Ingredients
- 4 cups chopped tomatoes (or substitute canned tomatoes, drained)
- 1 cup tomato liquid (add water if needed)
- 2 cups diced onions
- 2 tablespoons fresh minced ginger
- 3 garlic cloves
- 1/2 teaspoon ground cinnamon
- 1/4 cup organic canola oil
- 1 teaspoon salt
- 4 cups coconut milk
- 2 tablespoons peanut butter
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt
- 1/4 bunch coarsely chopped cilantro (for garnish)
- 1/4 cup coarsely chopped dry roasted peanuts (for garnish)
Method
Preheat oven to 400˚F.
- Spray a medium baking dish with organic canola spray and set aside.
- Toss together tomatoes, onions, ginger, garlic cloves and cinnamon with the canola oil and salt.
- Place tomato mixture in baking dish and roast 20 to 30 minutes, stirring occasionally, until the tomatoes are lightly blistered and the onions are browned.
- Remove tomatoes from the oven and allow to cool about 15 minutes.
- Pour tomato mixture into a food processor and pulse a few times.
- Add the remaining ingredients to the processor and blend until smooth.
- Pour soup mixture into a medium soup pot and heat well.
To garnish, mix together the chopped cilantro and chopped peanuts. Sprinkle a little of the mixture over each serving.
