Silky Vegan Coconut Tomato Soup With Charred Garlic Toast

Thanks to the addition of lime juice and coconut milk, this smooth, complex take on a classic tomato soup—from Heather Whinney’s Virtually Vegan—will warm you up and transport you to the tropics this winter.

What you need:

For the soup:
1 tablespoon olive oil
1 medium onion, finely chopped 
½ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, finely chopped
1 teaspoon grated nutmeg
8 tomatoes, roughly chopped
1 tablespoon tomato paste 
5 cups vegetable stock 
2 (14-ounce) cans coconut milk 
Juice of 1 lime
¼ cup fresh coconut chunks 
¼ tablespoon chopped chives, to garnish 

For the toast:
2 slices sourdough bread
1 tablespoon olive oil 
2 large garlic cloves, halved 

What you do:

  1. In a large saucepan over medium heat, warm oil. Add onion and cook 2 minutes, or until softened. Add garlic, salt, and pepper, and cook one minute more. Add nutmeg, tomatoes, and tomato paste, and stir. Increase heat to medium-high and stir in stock and coconut milk. 
  2. Bring soup to a boil, then reduce heat and simmer gently, partially covered, for 20 minutes. Add lime juice. While the soup is cooking, preheat oven to 400 degrees. 
  3. Onto a baking sheet, add coconut chunks and roast 7 minutes, or until golden. Shred coconut with a sharp knife into fine shards. Set aside.
  4. Heat a griddle pan over high heat. Brush bread slices with olive oil and grill each side until char marks appear. Rub warmed bread garlic cloves. 
  5. Ladle soup into serving bowls, top with shredded toasted coconut and chives, and serve with garlic toast.
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