Roasted Tomato Soup with Coconut Milk

crumbsonthetable.co.uk

1 kilo (2 ¼ lbs) fresh tomatoes, unpeeled and cut into large chunks

2 red onions, cut into large chunks

2 tablespoons oilseed rape oil (canola oil)

3 to 4 garlic cloves, crushed

180 g (¾ cup or just over 6 oz) sundried tomato paste or the equivalent amount of sundried or sunblushed tomatoes in oil, cut into bite-sized pieces

80 g (⅓ cup or 2.75 oz) fresh ginger, peeled and grated (yes, this much!)

1 small red chili, or to taste

2 x 400 ml tins ( 2 x 13.5 oz cans) coconut milk*

250 ml (1 cup) water or tomato juice

30g (1 large bunch) fresh coriander, reserving the stems, and coarsely chopping the leaves

3 tablespoons Thai fish sauce

1 tablespoon soy sauce

juice of 2 to 3 limes

note: Low-fat coconut milk contains water, so if you want to reduce the fat content, buy one tin of full-fat and add another can water.

Directions at crumbsonthetable.co.uk

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