Ingredients
Scale
- 600 ml vegetable stock
- 12 vine tomatoes
- 400 ml coconut milk
- 15 g fresh ginger
- 5 garlic cloves
- 2 red onions
- 1 red chili
- Olive oil, salt, and black pepper to taste
Instructions
- Preheat the oven to 180°C (356°F).
- Halve the tomatoes and place them on a baking tray cut side up. Drizzle with olive oil, add garlic cloves (skins on) and whole ginger (skin on), then sprinkle with salt. Roast for 20 minutes.
- Add sliced onions and whole red chili to the tray, drizzle with olive oil, and roast for an additional 25 minutes.
- Remove from oven, peel ginger, and squeeze garlic from skins.
- Combine roasted ingredients in a saucepan with coconut milk and vegetable stock. Blend until smooth.
- Drizzle in white apple vinegar and season with black pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg