12 half ripe tomatoes
3 inch piece of ginger
1 head of garlic
Season with salt and pepper, coat with olive oil and roast for 20 min. at 180 degrees
1 red onion split in half
1 chili
Roast for 25 min.
Peel ginger, squish garlic
Add everything to a pan on medium heat, add broth/stock, deglaze roasting tray into pan
Blend everything together, add a tin of coconut milk, splash of vinegar, salt & pepper
Reduce soup down
Serve in bowls with toast, chopped cilantro and a swirl of olive oil and coconut milk
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