FOOD + RECIPES
TOMATO & COCONUT CORIANDER SOUP
This light creamy and aromatic soup is ideal in summer as an appetizer, its quick and easy to make and works well with Thai basil, mint or coriander.
By Gaye Gerard - December 16th, 2019
Prep time: 15 minutes
Total time: 20 minutes
Vegan, Dairy Free, Gluten free,
This soup is best enjoyed room temperature and served with a nutty bread, seeded loaf or herb crackers. Its a great chance to show off your creative skills by serving in a rustic bowl and garnishing with the avocado and herbs. Simple rustic but elegant.
1 ½ tomato seeded and diced
1 tablespoon coriander chopped
1 tablespoon green onion
1/3 cup fresh squeezed carrot juice
1 ½ cup coconut milk
½ avocado, diced ¼ teaspoon
cayenne pepper or chili powder
2 tablespoons lime juice
1 teaspoon salt
garnish micro greens
extra 1/2 avocado finely diced for presentation
1. Blend all ingredients, except tomatoes and herbs until creamy. Add tomatoes and herbs, pulse in blender, keeping the tomatoes chunky.
2. Finely dice avocado and place in a bowl, in a tower. Gently pour soup into bowl, making sure that some of the avocado is visible above the surface of the soup. Garnish with micro greens and a sprinkle of cracked pepper.
Inspired by my culinary training course in 2017.