Quick Tomato Coconut Soup

For the tomato-coconut soup, peel the garlic and onion, cut the onion in half. Cut one half into strips, the other half of the onion and the garlic into small cubes.

Heat half of the coconut oil and ghee in a pot and fry the onion cut into strips until brown. Remove and drain on a paper towel.

Add the rest of the coconut oil and ghee to the pot and fry the garlic and onion cubes in it until light, grind most of the cumin seeds coarsely between your fingers and also add them to the pot with the coriander and chili powder and fry them briefly.

Then add the tomatoes, stir well and pour in the coconut milk. Season with salt and pepper, bring to the boil once and simmer for 5 minutes.

Divide between 2 plates and top with the roasted onion strips. Serve the tomato-coconut soup sprinkled with the remaining cumin seeds and chili threads.

Preparation Tip:

A warming, creamy soup for cold winter days! Sprinkle the tomato-coconut soup with toasted bread cubes or seeds, etc. instead of toasted onion strips.

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