Tomato Coconut Soup

Ingredients

• 6 large roma tomatoes
• 1 small potato ((optional))
• 1 large onion
• 3 large cloves garlic
• 4 sprigs fresh thyme
• 1 chilli ((optional))
• 2 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 x400ml cocount milk
• salt
• pepper

Instructions

1. 1

   Preheat oven to 180 degrees Celsius

2. 2

   Wash and chop the tomatoes into 8 pieces each. Mix all the ingredients together, except the coconut milk. The coconut milk will only be added at the end. Spread out the ingredients on a baking tray and bake at 180 degrees celsius for 30 minutes or until potatoes are soft and tender and tomatoes are slightly charred

3. 3

   Remove from oven once cooked. Discard the thyme sprigs. Place all the ingredients in a blender and blend until smooth

4. 4

   Place the soup in a saucepan and add the coconut milk. Simmer for a few minutes until the soup has been heated through

5. 5

   Serve with a sprinkle of feta and sunflower seeds with toasted cheese or garlic bread on the side