Coconut Tomato Soup

  • Yield: 4 servings


2cups chopped tomatoes (about 2 medium tomatoes)
2tablespoons minced lemongrass
1teaspoon chopped ginger
1/2teaspoon chopped garlic
1tablespoon agave syrup
1/4teaspoon salt
2cups coconut milk
4 lime wedges


  1. Place all soup ingredients, except for the coconut milk, into your blender. Blend smooth. Add coconut milk, blend.
  2. To serve, transfer soup into four bowls. Garnish with lime wedge on the side.

Recipe originally printed in the cookbook Ani’s Raw Food Asia: Easy East-West Fusion Recipes by Ani Phyo.