Tomato soup with ginger and lemongrass
Roasted tomato soup with ginger, lemongrass and coconut milk.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 2 sticks of lemongrass
- 20 g ginger
- 100 g onions
- 800 g tomatoes
- 400 ml water
- 15 ml sunflower oil
- 150 ml coconut milk
Preparation
Preheat the oven to 200 degrees Celsius. Wash the tomatoes, cut them into quarters and coat with half the oil; roast for 25 minutes.
800 g tomatoes15 ml sunflower oil- knife
- baking tray
- oven
Peel and chop the onion; peel and grate the ginger and crush the lemongrass.
2 sticks of lemongrass20 g ginger100 g onions- knife
- grater
Sauté the onion in the remaining oil for 3 minutes. Add the roasted tomatoes, ginger, lemongrass and water; simmer for 10 minutes. Remove the lemongrass, blend, then add the coconut milk and reheat for one minute.
400 ml water150 ml coconut milk- saucepan
- blender
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration