Tomato Soup with Vermicelli
A fragrant tomato soup rounded out with coconut milk, ginger and turmeric, finished with butter and vermicelli.
Ingredients
| 500 g | tomatoes | |
| 1 head | onion | |
| 3-4 | garlic cloves | |
| 0.5 cup | 120 ml | coconut milk |
| — | bay leaf | |
| 1 tsp | 5 ml | ground ginger |
| 1 | roasted red pepper | |
| 1 | carrot | |
| — | turmeric | |
| 80 g | butter | |
| 2 | vermicelli nests | |
| — | salt, black pepper, parsley or spices to taste |
Instructions
Note: make a double batch. Cut all the products very finely. Puree the tomatoes or cut them into small cubes. Sauté the onion, garlic and pepper in the fat. Once softened, add the tomatoes and stir. Season with salt and spices and pour over with hot water or broth. Cook until done (15-20 min). Add the vermicelli and the butter and stir. Cook until the vermicelli is done (5 min). Serve the soup warm, sprinkled with fresh herbs.