Tomato Ginger Soup With Chicken Toasts

• 7 tbsp olive oil
• 1 medium onion, diced
• 2-3 cloves garlic, finely chopped
• 1.5 cm fresh ginger, grated
• 1-2 tsp sugar
• 1 tbsp tomato paste
• 1.25 kg tomatoes, diced
• 1 tsp sweet paprika
• 250 ml orange juice
• 750 ml vegetable stock
• 700 g chicken fillets
• 50 g sundried tomato, diced
• 1 None red chilli, sliced
• 8 slices baguette
• 75 g gouda, grated
• 6 stems basil, chopped + some sprigs fro garnish
• 2 tbsp toasted sesame seeds

1. Heat 3 tbsp olive oil in a pan and saute the onion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize then add the tomato paste, continue to saute for a couple more minutes. Add the tomatoes, paprika, season with salt and pepper and cook over a low heat for 6-8 minutes. Add the orange juice and stock to the pan, stir, bring to the boil and simmer for 15 minutes. When cooked, blend to a smooth puree and check to see if it needs additional seasoning .
2. Meanwhile, heat 2 tbsp oil in a frying pan and cook the chicken for 7-8 minutes until golden brown on all sides. Season with salt and pepper, cut into about 16 slices then set aside and keep warm.
3. Mix the sundried tomatoes, chili pepper and 2 tbsp olive oil. Place the slices of bread on a baking tray, top with chicken slices, grated cheese and the tomato-chilli mixture. Bake for 3-4 minutes until the cheese has melted.
4. To serve, mix the basil into the soup and transfer to bowls. Garnish with toasted sesame seeds, a sprig of basil and serve the chicken toasts on the side.

olive oil, onion, garlic, fresh ginger, sugar, tomato, tomatoes, sweet paprika, orange juice, vegetable stock, chicken fillets, tomato, red chilli, baguette, gouda, basil, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/17209 (may not work)