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Main Course

Tomato Soup In Coconut Milk

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple ingredients, quick to make, and genuinely restorative.

Ingredientsfor 4 servings

500 g Tomatoes
50 g Carrot
100 g Onion
1/2 nos Coconut
300 ml Milk
2 piece Ginger
30 g Flour Maida
30 g Butter
600 ml Stock or water
15 nos Peppercorns
Parsley A sprig
Salt, to taste

Preparation

Step 1
Place tomatoes, carrots, ginger and onions in a heavy pan.
Step 2
Add hot water or stock along with salt and pepper.
Step 3
Cook till vegetables are done.
Step 4
Add grated coconut and cook again.
Step 5
Rub through soup sieve.
Step 6
Prepare white sauce using butter, flour and milk.
Step 7
Add the vegetable puree gradually. (The sauce and the vegetable puree should be at room temperature).
Step 8
Reheat and garnish with roasted coconut and parsley.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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