Spiced Fresh Tomato Soup with Sweet and Herby Pitas is different than the most out of this sweet and savory coconut topping.
By pairing it with ice cream, yogurt, or oatmeal.
Flatbreads smothered in herbed butter and coconut spread are perfect for dunking into this creamy tomato soup.
Preparation
- YIELDS: 4 servings
- PREP TIME: 0 hours 25 mins
- TOTAL TIME:0 hours 25 mins
Nutrition Facts
- PER SERVING 380 CAL, 21.5 G FAT (12 G SAT FAT), 15 MG CHOL, 531 MG SOD, 7 G PRO, 43 G CAR, 6 G FIBER
INGREDIENTS
- 2 tbsp. olive oil
- 1 large onion, chopped
- 1 red pepper, chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 1″ piece ginger, peeled
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 2 lb. tomatoes, roughly chopped
- 1 jalapeño
- 2 pocketless pitas
- 2 tbsp. unsalted butter, at room temperature
- 1 13.5-oz. can light coconut milk
- 2 tbsp. Finely shredded coconut
- 2 tbsp. fresh cilantro, finely chopped
- 1 tbsp. brown sugar, chopped
DIRECTIONS
- Heat oven to 425°F. Heat a large Dutch oven or soup pot over medium-low heat. Add the oil, then the onion, pepper, and 1/2 teaspoon salt, and cook covered, stirring occasionally until tender, 8 to 10 minutes.
- Meanwhile, finely grate the garlic, jalapeño, and ginger. Add to the onions and cook, stirring, 1 minute. Then, Add the coriander and cumin and cook, stirring, 1 minute.
- Add the tomatoes, the coconut milk, and 2 cups water; increase heat to medium-high and bring to a boil. Reduce heat and gently simmer, partially covered, 10 minutes.
- Using an immersion blender (or a standard blender, in batches) purée the soup until smooth.
- While the tomatoes are cooking, heat the pitas in the oven until lightly toasted, 7 to 9 minutes. In a small bowl, combine the butter, coconut, cilantro, and sugar. Spread onto the toasted pitas, cut into pieces, and serve with the soup.
Spiced Fresh Tomato Soup with Sweet and Herby Pitas is the one of the most unique healthy foods good for those people likes a very low calorie meal.
