Tomato and Coconut Cream Soup

Summary

Ingredients

• 750 g tomato (s), (ripe)
• 3 orange (s)
• 120 ml coconut milk
• 3 tablespoon desiccated coconut
• 1 small onion (s), (red) - finely diced
• 3 tablespoon tomato paste
• 125 ml vegetable stock
• 1 teaspoon vanilla sugar
• some cinnamon
• 1 pinch (s) star anise, ground
• Salt and pepper, whiter
• nutmeg
• 1 tablespoon olive oil
• Creme fraiche Cheese
• basil

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Instructions

1. Wash and roughly chop tomatoes and place in a high saucepan. Peel and chop the oranges and add to the tomato pieces. Cook both together with the desiccated coconut until soft and then brush through the Lotte liquor or a sieve and also squeeze some pulp through.
2. Heat some olive oil in a new saucepan and sweat the finely diced onion in it. Now fill up with the tomato orange stock and the vegetable stock and bring to the boil. Stir in tomato paste with a whisk (this will give it a rich color in the end). Season with vanilla sugar, cinnamon, star anise, salt, pepper and nutmeg and simmer a little. Finally stir in the coconut milk.
3. If you had pressed a lot of pulp through and would like it creamier, you can puree the soup for a short time.
4. Arrange in plates with a dollop of crème fraiche and basil and serve.
5. Fried shrimp skewers and fresh baguette go very well with it.