Tomato Carrot and Coconut Milk Soup

Ingredients

• 5-6 medium tomatoes, cut into cubes
• 2 medium carrots, peeled and cut into cubes
• ½ cup coconut milk + to sprinkle
• 2 teaspoons oil
• 5-6 garlic cloves, crushed
• 1 medium onion, sliced
• 1 bay leaf
• 4-5 black peppercorns
• Salt to taste
• a pinch  of sugar
• 1 tablespoon tomato ketchup
• 4 cups vegetable stock
• Coriander sprig for garnish

Method

1. Heat oil in a pressure cooker. Add garlic and sauté till it turns golden.
2. Add onion, bay leaf and peppercorns and sauté till onions are translucent.
3. Add tomatoes, carrots and sauté for 4-5 minutes. Add salt, sugar and tomato ketchup and mix well. Add vegetable stock, mix, cover and pressure cook for 4-5 whistles.
4. Open the lid once the pressure is completely released. Grind to a fine puree with hand blender.
5. Strain through strainer and pour into a non-stick pan. Once the soup comes to a boil, add coconut milk and mix.
6. Drizzle some coconut milk and serve hot garnished with coriander sprig.