Summary

Ingredients

• 400 g tomato (pizza, can)
• 400 ml coconut milk
• 0.5 tube ½ tomato paste
• 0.5 ½ small chilli pepper (s), red, dried
• 1 teaspoon, leveled cumin, ground
• 1 teaspoon, leveled curry powder, sweet
• 0.5 ½ medium lemon (s), including the juice
• 250 ml boiling water (approximate information)
• sea-salt
• pepper
• Coriander green,, for garnish

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Instructions

1. Cut the half chilli pepper without the kernels into fine strips. Heat the tomatoes along with the chilli and spices. Add the water and the tomato paste and bring everything to the boil while stirring and simmer for about 2-3 minutes on a low flame. Puree the soup and pour the coconut milk over it. Let the soup warm up again and add the lemon juice to taste. Finally, season with salt and pepper to taste.
2. If you like, garnish the soup with a little fresh coriander before serving.
3. The soup is not overly spicy. Those who like to eat spicy can therefore also use more chilli.
4. A slice of bread, a roll or a baguette goes well with it.