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Tomato Coconut Foam Soup
2026 August 10
Zutaten für jeweils 4 Personen
- 600 g fresh, fully ripe tomatoes
- 2 stalks of celery
- 2 cm fresh ginger
- 1 tsp fennel seeds
- ¼ tsp allspice
- tbsp Sharkara
- 1 tbsp coconut oil
- 250 ml coconut milk
- 1 carrot
- 2 bay leaves
- 2 cm cinnamon stick
- 1 pinch asafoetida
- ¼ tsp ground cardamom
- Salt, pepper
- 500 ml water or vegetable stock
- fresh basil
preparation
Dice the tomatoes, carrots and celery into small cubes. Finely chop the ginger. Heat the coconut oil. Sauté the carrot pieces, diced celery, ginger and spices (add the whole ingredients first, followed by the ground ones a little later) until translucent. Add the tomato pieces, pour in the water and simmer for 20 minutes with the lid on. Now remove the bay leaves and cinnamon stick from the pan and purée the soup until smooth. Stir in the coconut milk and bring to the boil again. Season to taste with salt and a little pepper, and sprinkle with fresh basil.
