Tomato and coconut soup with avocado

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 large chili pepper(s), green
• 2 tbsp vegetable oil
• 500 g tomatoes, pureed
• 200 ml vegetable stock
• 250 ml coconut milk
• 1 avocado(s)
• 1 tbsp lime juice or lemon juice
• e.g. basil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the onion, garlic, and chili pepper in hot oil. Add the vegetable stock and the passata. Bring to a boil briefly and purée with a hand blender until smooth. Now add the coconut milk and let it infuse briefly. Season to taste with salt and pepper. Peel the avocado, remove the pit, and dice it. Then drizzle with lime or lemon juice and add to the soup. Arrange on plates, sprinkle with basil if desired, and serve.