Creamy tomato soup with coconut milk

Ingredients for 6 servings:

• 1 m.-sized onion(s)
• 10 g butter
• 1 large can of tomatoes (800 g)
• 250 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp coriander, freshly chopped
• Salt and pepper, freshly ground
• Sugar
• Crème fraîche
• Coriander leaves for serving

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the onion and sauté in butter over medium heat until translucent. Pour in the tomatoes, coconut milk, and vegetable stock. Add the freshly chopped cilantro and season the soup with salt, pepper, and sugar. Bring to a boil briefly, then simmer for about 10 minutes. Purée the tomatoes, if desired, and add more vegetable stock to achieve the desired consistency. Bring back to a boil and season to taste. Serve with a spoonful of crème fraîche and fresh cilantro leaves.