In The Kitchen
Spiced Tomato Soup with Flatbread
Description :
Flatbreads smothered in an herbed butter and coconut spread are perfect for dunking into this creamy tomato soup.
Ingredient :
- 2 tbsp. olive oil
- 1 large onion, chopped
- 1 red pepper, chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 jalapeño
- 1 1" piece ginger, peeled
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 2 lb. tomatoes, roughly chopped
- 1 13.5-oz. can light coconut milk
- 2 pocketless pitas
- 2 tbsp. unsalted butter, at room temperature
- 2 tbsp. Finely shredded coconut
- 2 tbsp. fresh cilantro, finely chopped
- 1 tbsp. brown sugar, chopped
Direction :
- Heat oven to 425°F. Heat a large Dutch oven or soup pot over medium-low heat. Add the oil, then the onion, pepper, and 1/2 teaspoon salt, and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
- Meanwhile, finely grate the garlic, jalapeño, and ginger. Add to the onions and cook, stirring, 1 minute. Add the coriander and cumin and cook, stirring, 1 minute.
- Add the tomatoes, the coconut milk, and 2 cups water; increase heat to medium-high and bring to a boil. Reduce heat and gently simmer, partially covered, 10 minutes.
- Using an immersion blender (or a standard blender, in batches) purée the soup until smooth.
- While the tomatoes are cooking, heat the pitas in the oven until lightly toasted, 7 to 9 minutes. In a small bowl, combine the butter, coconut, cilantro, and sugar. Spread onto the toasted pitas, cut into pieces, and serve with the soup.
