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Related Cooking Notes
Coconut Tomato Soup
Ingredients
- 1 can coconut milk
- 1 red onion, diced
- 6 large tomatoes, quartered (or 3x 14 oz cans diced tomatoes)
- 1/4 cup fresh cilantro, chopped
- Dried peppers (optional, to taste)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp ground turmeric
- 1 tsp kosher salt
- 1/2 tsp ground cayenne peppers
- 1 tbsp agave nectar or honey (optional)
Directions
- Combine all the ingredients in a pressure cooker.
- Cook at high pressure for 5 minutes, then let the pressure release
naturally.
- Blend until smooth.
Notes
- Yield: 8 cups; 65 oz (1840 g)
- You can replace half the salt with MSG
- Canned diced tomatoes frequently have salt added, in which case scale
back the salt proportionally.
- XXX Lite vs Whole coconut milk
References
- Adapted from Indian Instant Pot Cookbook, 2017, p78, by Urvashi Pitre
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