Coconut Tomato Soup

  • Yield 4 servings

A smooth, beautifully colored soup perfect for when you want to bring the tropics home.


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



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