Tomato and coconut soup [font=Arial, Helvetica, sans-serif]6 medium sized tomatoes (chopped) ½ cup coconut (scraped) 2 tbsp oil 7-8 cloves garlic (chopped) 2 medium sized onions (chopped) 1½ inch piece of ginger (grated) Salt to taste White pepper powder to taste [/font][font=Arial, Helvetica, sans-serif]4 bay leaves 7 cups vegetable stock 2 tbsp fresh cream [/font][font=Arial, Helvetica, sans-serif]Heat oil and sauté garlic and onions for a few seconds. Add scraped coconut and stir fry for a minute. Add tomatoes and ginger. Stir in vegetable stock, salt, white pepper powder and bay leaves. Allow to simmer for 15-20 minutes till the tomatoes are cooked and tender. Remove from heat and allow to cool. Blend to make a puree and strain. Place on heat and bring to a boil. Stir in cream and serve immediately [/font]
