Tomato and coconut cream soup

Ingredients for 4 servings:

• 750 g tomatoes (ripe)
• 3 oranges
• 120 ml coconut milk
• 3 tbsp desiccated coconut
• 1 small onion(s) (red) – finely diced
• 3 tbsp tomato paste
• 125 ml vegetable stock
• 1 tsp vanilla sugar
• some cinnamon
• 1 pinch(s) star anise, ground
• Salt and pepper, white
• nutmeg
• 1 tbsp olive oil
• Crème fraîche
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

fruity with oranges

Wash and roughly chop the tomatoes and place them in a tall saucepan. Peel and chop the oranges and add them to the tomato pieces. Cook both together with the desiccated coconut until soft, then pass them through a food mill or sieve, pressing through some of the pulp if you like. Heat a little olive oil in a new saucepan and sauté the finely diced onion. Now add the tomato and orange juice and the vegetable stock and bring to a boil. Whisk in the tomato paste (this gives it a rich color). Season to taste with vanilla sugar, cinnamon, star anise, salt, pepper, and nutmeg and simmer briefly. Finally, stir in the coconut milk. If you pressed through a lot of the pulp and want it creamier, you can briefly puree the soup. Serve in bowls with a dollop of crème fraîche and basil. Fried shrimp skewers and fresh baguette go very well with this soup.