1 Tblspn coconut oil
1 onion, chopped
1 Tblspn fresh ginger, grated
2 garlic cloves, minced or 1 tspn from jar
2 tspns curry powder
800g can diced crushed tomatoes
1/2 cup vegetable stock
400mls can coconut milk, 400mls (skim the creamy top & set aside – keep the liquid for soup)
1 Tblspn honey or maple syrup
handful fresh coriander sprigs, for garnishing
1/2 tspn turmeric powder
pinch of salt
reserved coconut milk solids from can
Method for Making Soup
Using a large saucepan, heat the coconut oil over a medium heat then add onion & cook down for about 5 mins. Add the garlic, ginger & curry powder stirring constantly until the fragrance becomes very strong.
Add the tinned tomatoes, vegetable stock & left over coconut milk liquid, stir then add the honey or maple syrup & let simmer for approx. 25 mins.
Whilst soup is simmering, place the coconut milk solids, the turmeric & salt to a small bowl & whip with a fork, ready to stir into the soup when cooking is complete.
After soup has simmered, puree in the blender or with an immersion blender. Check & taste the soup for flavour and season accordingly to your like with salt & pepper.
Add soup to bowls, stir in turmeric cream & top with coriander. Serve.