This special recipe is from our friend Sarah at Revolution in the Kitchen! 

 

Our Coconut Cream of Tomato Soup with Ginger and Lemongrass is a delicious soup with a creamy texture and fragrant aroma. It is reminiscent of traditional cream of tomato soup. There are several steps to this recipe to follow. Basically, the soup is made, pureed, added to a roux, slowly thickened, and finished off with coconut milk.

 

In thick bottomed medium sized saucepan, sauté:

¼ cup onions, diced

½ of a small carrot, diced

½ of yellow, orange or red pepper, diced

¼ of celery stick, diced

Stir every minute or so until the onions are glossy, about 5 minutes.

 

While mixture is sautéing, puree in a blender:

10 ripe roma or 7 medium sized vine ripened tomatoes

1 hunk peeled ginger, thumb sized

4 cups filtered water

 

Add puree to saucepan with:

1 lemongrass stalk, cut into thirds (about 12 inches long)

 

Simmer soup for 30 minutes. Take off heat, remove lemongrass stalks, and put soup in a bowl or other large container vessel. Soup needs to be pureed before next step. Use an immersion blender or blend in small batches.

 

In now empty saucepan, make a roux:

Melt 2 T Coconut oil

Stir in 3 T white rice flour

Whisk continuously on low heat until thickened for about 3-4 minutes.

 

Whisk 2 cups of soup at a time to the roux mixture.

Whisk it in and let thicken, then repeat process with another 2 cups until all soup is added. It is important to gradually add soup puree to roux and let soup thicken slowly in between every addition.

 

Add:

1 can Coconut Milk (full fat is best)

1-1.5 T Himalayan salt to taste

1 T agave nectar

 

Let soup simmer for another ten minutes before serving. Garnish soup with fresh Thai basil.