Exotic tomato soup

Ingredients for 3 servings:

• 400 g tomatoes (pizza, can)
• 400 ml coconut milk
• ½ tube(s) tomato paste
• ½ small red chili pepper(s), dried
• 1 tsp, levelled cumin, ground
• 1 tsp, levelled curry powder, sweet
• ½ m.-sized lemon(s), juice
• 250 ml boiling water (approx.)
• Sea salt
• pepper
• e.g. coriander leaves, for garnishing

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Warming and filling soup, when you need something quick, vegan, as it is dairy and egg free

Finely slice half a chili pepper, removing the seeds. Heat the tomatoes together with the chili and the spices. Add the water and tomato paste, bring everything to a boil while stirring, and then simmer on low heat for about 2-3 minutes. Puree the soup and pour in the coconut milk. Let the soup warm up again and season with lemon juice. Finally, season with salt and pepper to taste. If you like, garnish the soup with some fresh coriander before serving. The soup is not overly spicy, so if you like spicy food, you can add more chili. Serve with a slice of bread, a roll, or a baguette. If you have a bit more time, you can also make chapatis—more authentically. I recommend the “Spelt Chapatis” recipe from the Chefkoch database (http://www.chefkoch.de/rezepte/1337761238612136/Dinkel-Chapatis.html).