Thai Tomato Soup

• 1 1/2 teaspoons canola oil
• 1 cup chopped onion
• 1 1/2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1 (28-ounce) can diced tomatoes, undrained
• 2 teaspoons sugar
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 1/3 cup light coconut milk
• 6 lime wedges

1. Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes or until tender. Add ginger and garlic; saute 2 minutes. Add water and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in sugar, chile paste, and salt. Remove from heat; let stand 5 minutes.
2. Place one-half of tomato mixture in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed mixture to pan. Stir in coconut milk; cook over medium heat 2 minutes or until thoroughly heated. Serve with lime wedges.

canola oil, onion, ginger, garlic, water, tomatoes, sugar, chile paste, salt, light coconut milk, lime wedges

Taken from www.myrecipes.com/recipe/thai-tomato-soup (may not work)