A tasty tomato soup recipe from Chef Gia Kramer of Gia’s Kitchen to add to your repertoire.
Ingredients
Good Quality Olive Oil (to coat vegetables for roasting)
Approximately 1.5kg mixed cocktail, roma, cherry and vine tomatoes
Half a Butternut, skin off and roughly chopped into small chunks
2 Sweet Potatoes, roughly chopped into small chunks
2 Chillies, seeded and chopped
1 piece of Garlic, crushed
½ Cup Coconut Milk
Combine all the roughly chopped vegetables along with the chilli, garlic and ginger, and coat with olive oil, coconut/palm sugar, salt and pepper and spread evenly onto a roasting tray. Roast in the oven for about an hour at 180’c making sure to toss the veggies every now and then to ensure even roasting.
Pour all the contents of the roasting tray( veggies and juices) into a big pot and add the stock, coconut milk, lemon zest and juice, and season with salt and pepper. Bring the soup to boil so that the flavours can come together.
Use a stick blender to blitz the soup until a smooth consistency is reached. Adjust the flavour if necessary but add more salt, pepper, and/or a touch more coconut or palm sugar.
Top with a couple of torn basil leaves and enjoy with some tasty bread.
