in Soup Recipes

Coconut cream soup with kidney beans

updated

Spread the love

Ingredients for 4 servings:

  • 2 m.-sized onion(s)
  • 2 garlic cloves
  • 2 tbsp oil
  • 800 g tomatoes, chopped from the can
  • 800 g kidney beans from the can, drained, rinsed
  • 800 g coconut milk (2 cans)
  • 2 tbsp desiccated coconut
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp sugar
  • salt and pepper
  • 1 lime(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and vegetarian

Toast the desiccated coconut in a pan without oil until lightly browned and fragrant. Remove the desiccated coconut and set aside. Heat the oil in the pan and sauté the onions and garlic. Deglaze with the chopped tomatoes. Add the coconut milk, kidney beans, spices, and sugar. Simmer on low heat for 10 minutes. Season again with salt, pepper, and lime juice, and sprinkle with the desiccated coconut to serve. Tip: We like tortilla wraps with this, folded and placed in the toaster. This works really well.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wheat ciabatta rolls with sourdough

Meat salad with Leberkäse and Emmental cheese