If you would like to make an interesting variation of tomato soup, make tomato coconut soup. This delicious soup has a unique flavor that you are sure to enjoy. Originally, tomato coconut soup came from Indian and Thai cooking, but today there are many variations of this tasty soup.
Instructions
1. Heat the olive oil in a large soup pot.
2. Saute the chopped celery and onion in the oil until they are tender, which generally takes about 10 minutes.
3. Pour the water and canned tomatoes into the soup pot. Add the oregano, bay leaf and cinnamon and bring everything to a boil.
4. Simmer the mixture for 5 minutes. Stir occasionally.
5. Remove the bay leaf and slowly stir in the coconut milk.
6. Puree the soup in an electric blender. Place only 2 cups of soup into the blender at one time. Blend until the ingredients have become a puree, then put the processed soup back in the stockpot and keep it warm on the stove.
7. Add salt, pepper and sugar to taste. Garnish the soup with toasted coconut and serve.
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