Spiced Roast Tomato Soup

Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.

Makes 8 - 10 servings

Prep time: 15, Cook time: 45 min, Blending: 5 min

Ingredients

12 Vine Tomatoes (3-4lbs)
Olive Oil
Pinch of Salt
Knob of Ginger
5 or Full head of Cloves of Garlic
2 Red Onions (~1 1/2 lbs)
1 Red Chilli Pepper (or a Jalapeno)
21 fl oz (600ml) Vegetable Stock
14 fl oz (400ml) Coconut Milk can (reserve a little for serving)
1 Tbsp White Wine Vinegar
Pinch of Pepper and Salt
Bunch of Coriander (optional)
Loaf of Sourdough

Steps

• Preheat your oven to 400°F.
• Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes.
• Add the garlic cloves (skins on) to the tray along with the ginger (skin on).
• Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
• Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
• Quarter and slice the onions, add them to the tray along with whole red chilli.
• Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
• Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
• Cut into smaller pieces and then add the contents of the baking tray to a saucepan, followed by the
  coconut milk and vegetable stock.  Turn on the heat under the saucepan to low.
• Deglaze the tray with hot water, add to the sauce pan.
• Blend until a smooth orange colour. Add a drizzle of white wine vinegar, a pinch of pepper and salt to taste. Mix together.
• Remove the soup from the heat and ladle into bowls.
• Top with a
  drizzle of olive oil, a few drops of coconut cream and a scattering of
  chopped coriander. Serve with two slices of toasted sourdough and enjoy!

From: https://www.mob.co.uk/recipes/spiced-roast-tomato-soup