Ingredients
Scale
- 600ml Vegetable Stock
- 12 Vine Tomatoes
- 400ml Coconut Milk
- 15g Fresh Ginger
- 5 Garlic Cloves
- 2 Red Onions
- 1 Red Chilli
- 25g Fresh Coriander
- Olive Oil
- Salt
- Black Pepper
Instructions
- Preheat oven to 180°C (356°F).
- Halve tomatoes and place them on a baking tray with cut sides up. Drizzle with olive oil and sprinkle with salt.
- Add garlic (with skins) and ginger (with skin) to the tray. Roast for 20 minutes.
- Add sliced red onions and whole red chilli to the tray, drizzle with olive oil and salt, then roast for another 25 minutes.
- Remove from oven; peel off ginger skin and squeeze garlic from skins.
- In a saucepan, combine roasted vegetables with vegetable stock and coconut milk. Blend until smooth.
- Stir in white apple vinegar and adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg