cold and windy + lazy saturday coconut leek tomato soup

by Chen

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Not the tomato soup made from heavy cream. Not the leek soup made with potato.

Let’s talk about my motivation: a lazy Saturday, cold and windy, is sufficient to push me to some hot soup; on the other side, good soup is absolutely necessary for a cold and windy and lazy Saturday, given that it’s not laborious.

It looks odd but makes sense to add coconut milk in the tomato soup. The natural sweetness and richness go well with the tomatoes, and its nuttiness accompanies the earthy leeks. Another key is to use tomato paste, a little of which gives any dish a depth of flavor.

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coconut leek tomato soup
Makes 6 servings

1 tsp olive oil
2 leeks, white and light green parts only, sliced and rinsed
2 cloves garlic, roughly chopped
1 can (28 oz) whole peeled tomatoes and their juice
1 1/2 cups coconut milk
2 tbsp tomato paste
1 tsp Italian seasoning
salt and pepper

Coat the bottom of a soup pot with oil and heat over medium heat. Add the leeks and garlic to the pot along with a pinch of salt. Stir and cook until the leeks are softened.

Add the tomatoes and the juice, coconut milk, tomato paste, and Italian seasoning to the pot. Turn the heat to high and bring to a boil. Turn down the heat to low. Cover and let the soup simmer for another 10 minutes or until the vegetables are tender. Adjust salt and pepper to taste.

Remove the soup from the heat and blend with whatever blender until smooth. Serve hot.

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