roasted-tomato-soup10-srgbHearty Indonesian Tomato Soup
8-10 servings.
This soup may sound exotic, but it’s easy, healthy and absolutely delicious, and it will warm your body and soul during cool days.
Try to use organic, non-GMO products whenever possible. Remember, chemical additives and preservatives can cause allergies, hormonal imbalance, an array of diseases, disturb our digestive process, and affect our positive mood. Read the label on the back of the product carefully.
2 tablespoon of extra virgin olive oil; preferably organic
2 tablespoon minced garlic
2 tablespoon minced ginger
2 tablespoon minced galangal (Indomesian ginger)  or regular ginger
2 cups chopped onions
2 28 oz can whole, peeled canned tomatoes; preferably organic
12 ounces coconut milk; preferably organic/unsalted
1 tablespoons fish sauce
2 tablespoons cilantro, minced
4 tablespoons fresh lime juice, to taste
4 tablespoons sriracha, or (hot sauce of your choice) to taste
Sea salt and freshly ground black pepper
  1. In a large pot, drizzle the olive oil over medium heat.
    Add the garlic, ginger, and onions. Season with salt and pepper and stir until softened. (5-7 minutes.)
  2. Add tomatoes (crushing each by hand), tomato juice and coconut milk and bring to a boil. Reduce heat and simmer until tomatoes have cooked and are well incorporated. ( 30 minutes.)
  3. Remove soup from heat. Puree the soup in a hand immersion blender or a blender, until almost smooth. (3-5 minutes). When using the blender, do small batches at a time, and place a towel over the top for caution.
  4. Add fish sauce, cilantro, lime juice, sriracha (hot sauce) and sea salt and freshly ground black pepper to taste. Blend or stir again.
  5. Optional: Serve with a drizzle of evoo and/or toasted croutons or cubes of grilled cheese.  Yummo!
Recipe Courtesy of Dr. Clara Young