Difficulty: Easy
Instructions
Things You'll Need:
- 1/4 cup olive oil
- 1 cup chopped celery
- 1 can crushed tomatoes - 28 ounce size
- 1 cup chopped onion
- 3 cups water
- 1 bay leaf
- 2 tsp. oregano
- Pinch of cinnamon
- 1 can of coconut milk (12 ounce)
- Salt to taste
- Pepper to taste
- Sugar to taste (optional)
- 1/4 cup coconut flakes
- 5 qt. soup or stockpot
- Electric blender
- Measuring cup
- Measuring spoons
- Cookie sheet
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Step 1
Heat the olive oil in a large soup pot.
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Step 2
Sauté the chopped celery and onion in the oil until they are tender, which generally takes about 10 minutes.
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Step 3
Pour the water and canned tomatoes into the soup pot. Add the oregano, bay leaf and cinnamon and bring everything to a boil.
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Step 4
Simmer the mixture for 5 minutes. Stir occasionally.
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Step 5
Remove the bay leaf and slowly stir in the coconut milk.
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Step 6
Puree the soup in an electric blender. Place only 2 cups of soup into the blender at one time. Blend until the ingredients have become a puree, then put the processed soup back in the stockpot and keep it warm on the stove.
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Step 7
Add salt, pepper and sugar to taste. Garnish the soup with toasted coconut and serve.
