Caribbean tomato cream soup

Ingredients for 4 servings:

• 30 g ginger root
• 125 g onion(s) or shallots
• 2 clove(s) garlic, optional
• 1 red chili pepper(s)
• 2 tbsp olive oil
• 800 g tomatoes, peeled
• 2 tbsp curry powder, hot
• 400 ml coconut milk, unsweetened
• 400 ml vegetable stock
• some coriander powder
• some salt and pepper, colored or black, freshly ground
• some freshly squeezed orange juice or orange zest, optional
• e.g. coriander leaves or parsley, flat for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

e.g. as a starter

Peel and chop the ginger. Peel the onions or shallots and, if desired, the garlic clove. Finely dice the onions or shallots. Finely chop the garlic clove. Rinse and clean the chili pepper, cut it in half lengthwise, remove the seeds (this isn’t necessary, but you can remove the seeds if you like it spicy), and chop it. Sauté everything in a pot in hot olive oil for about 2 to 3 minutes. Then add the canned tomatoes without the juice and sauté for about 4 minutes more. Add the curry powder and sauté lightly. Pour in the juice of the canned tomatoes, coconut milk, and vegetable stock; cover and simmer for about 30 minutes. Then puree the soup and season to taste with salt, pepper, coriander powder, and orange juice or orange zest, if desired. Ladle the soup into soup bowls or plates and garnish with some fresh coriander or parsley, if desired. Serve with fresh baguette.