Tomato soup with coconut flakes
3 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories175.1kcal
Proteins1.9grams
Fats15.9grams
Carbohydrates7.7grams
Tomatoes
3
pc
Water
4
glass
Desiccated coconut
1
tbsp
Ginger
1
tbsp
Vegetable oil
2
tbsp
Garlic
1
clove
Salt
to taste
Cilantro
to taste
Mustard seeds
1
tsp
Cinnamon
0.3
tsp
1
Place the tomatoes in a pot and cover them with water. Close the lid and cook the tomatoes until they are soft and the skin can be easily removed.
- Tomatoes: 3 pieces
- Water: 4 glasss
2
Let them cool down a bit. Place the tomatoes in a blender, pour in the broth, and blend until smooth.
- Tomatoes: 3 pieces
- Water: 4 glasss
3
Heat oil in a pan, add coconut flakes, ginger, garlic, cilantro, and spices (except cinnamon). Heat the mixture for no more than 1 minute.
- Vegetable oil: 2 tablespoons
- Desiccated coconut: 1 tablespoon
- Ginger: 1 tablespoon
- Garlic: 1 clove
- Cilantro: to taste
- Mustard seeds: 1 teaspoon
4
Add the spiced oil to the blender bowl with the tomatoes and mix again.
- Vegetable oil: 2 tablespoons
5
Pour into plates, add cinnamon, salt to taste, and mix.
- Cinnamon: 0.3 teaspoon
- Salt: to taste
