Roasted tomato coconut quinoa soup
Roasted tomatoes, quinoa, caramelized onions, sweet coconut milk, and warm spices all blended into an aromatic, chunky soup.
Ingredients
- 2 lbs 'early girl' tomatoes (or other sweet variety) *
- 2 Tbs olive oil
- 2 onions, chopped
- 2 Tbs coconut oil
- 1/2 cup cooked quinoa **
- 1/2 cup coconut milk (or cream)
- 1 1/2 - 2 cups vegetable broth
- 3-4 garlic cloves
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp garam masala (or more cinnamon)
- salt and pepper to taste
- 1/2 Tbs balsamic vinegar
Coconut garlic oil
- 1 Tbs coconut oil (or butter/ghee)
- 2 garlic cloves, thinly sliced
- 1/2 tsp cinnamon
- 1/2 tsp garam masala
Instructions
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Preheat oven to 425° F.
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Cut the tomatoes in half or quarters if big, drizzle with the olive oil, and roast for 30 minutes.
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While the tomatoes are roasting, heat 2 Tbs coconut oil in a pan, add the chopped onions, turn the heat to medium-low and cook until they are soft and caramelized (15 minutes).
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Transfer the roasted tomatoes, and caramelized onions to a blender, add the broth, and blend for a few seconds till your desired consistency. Transfer to a soup pot, add the spices, salt to taste, and the cooked quinoa, bring to a slow boil. Cook for 15 minutes.
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Add the pressed garlic, coconut milk, and balsamic vinegar, and cook for 1-2 more minutes. Taste and adjust the salt/sugar if needed. Serve topped with toasted coconut chips, or coconut cream, or a drizzle of coconut garlic oil (see below)
Coconut garlic oil
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Melt 1 Tbs coconut oil over low heat, and add the sliced garlic. Cook for a minute, then add the cinnamon and garam masala and cook for 30 more seconds. Use immediately to drizzle over the soup.
Recipe Notes
* If your tomatoes are not quite sweet, you may add 1-2 tsp sugar to the soup.
** To cook quinoa, rinse it well, and add 1 part quinoa to 2 parts water in a pot. Bring to a boil, reduce heat, and cook for 20 minutes.