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Roasted Onion And Coconut Soup Recipe

by Global Cookbook

Ingredients

4 lrg onionsabout 1.1 kg peeled and halved 2 tsp extra virgin olive oil 3 lrg red chillies deseeded and finely minced 6 clv garlic unpeeled 1/2 x level tspn cumin seeds 900 ml vegetable or possibly chicken stock 2 x stems of lemon grass 3 x kaffir lime leaves 1 x salt and freshly grnd black pepper

2 x 400ml cans coconut lowfat milk 1 sm banana (optional) 250 gm plum tomatoes quartered 1 x green chilli deseeded and finely minced     finely grated rind and juice of a lime 2 x level tbsp minced fresh coriander     coriander finely sliced red chilli and     coconut lowfat milk to serve

Directions

1. Place the onions in a roasting tin and drizzle with oil.
2. Cook on the floor of the roasting oven for 20 to 30 min or possibly till brown.
3. Add in chillies garlic and cumin seeds cover with foil and Cook on the bottom runners of the roasting oven for 40 min or possibly till onions are soft Leave to cold.
4. Peel halve and deseed the chillies; throw away seeds.
5. Squeeze the pulp from garlic and throw away the skins.
6. Process the chillies garlic and onions till smooth.
7. Transfer the onion puree to a pan add in stock lemon grass and lime leaves. Season and bring slowly to the boil cover and cook gently in the simmering oven for 30 min.
8. For the salsa chop the banana (if using) into small pcs.
9. Mix with the plum tomatoes green chilli lime rind and juice and coriander.
10. Remove the lemon grass and lime leaves from the soup and throw away.
11. Stir in the coconut lowfat milk and heat gently. Serve soup with a spoonful of salsa garnished with coriander sliced chilli and a drizzle of coconut lowfat milk.
12. The unusual combination of roasted onions red chillies and spices makes this a lovely party soup for winter entertaining.
13. Serves 6

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