Curried Tomato Soup
Cook Time 30 minutes
Servings 2
Ingredients
2 tbsp extra virgin olive oil
1-2 tbsp red curry paste
5 tomatoes, halved
1 onions, quartered
500ml vegetable stock
135ml coconut milk, plus 2 tbsps to garnish
Coriander, to serve
Method
Preheat the oven to 180°C.
Place the onions and tomato into a tray with a splash of extra virgin olive oil and a pinch of salt. Roast for 15-20 minutes.
Heat a saucepan with oil and fry off the red curry paste. Add the roasted tomatoes and onions to the saucepan and stock and bring to a boil then simmer for 10 minutes. Add the coconut milk and cook for a further minute then blend until smooth. Serve with a drizzle of extra coconut milk and coriander.