The most warming soup you will ever eat.
Cooking Time (Includes Preparation Time): 1 Hour 20 Minutes
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Garlic Cloves
2 Red Onions
1 Red Chilli
Bunch of Coriander
1 Loaf of Sourdough Bread
White Wine Vinegar
Pre-heat your oven to 180 degrees.
Halve the tomatoes and place on a baking tray facing upwards. Drizzle olive oil over the tomatoes. Add the garlic to the tray and the ginger (keep the skin on for both). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Once roasted, take the baking tray out of the oven and move the tomatoes over to the side of the baking tray. Slice up your onions and add them to the tray and your whole red chilli. Drizzle olive oil and salt over the top and place back into the baking tray and place back into the oven for 25 minutes.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins. Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Remove the soup from the heat. Ladle in to bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!