Souping Green Tomatoes

• 12 green tomatoes chopped
• 3 carrots grated
• 2 onions smalls, or 1 large onion, chopped
• 1 bulb garlic crushed, or about 4 cloves
• 1 chilli pepper de-seeded but kept whole to be removed before blending
• 2 teaspoons coriander powder heaped of
• 1 teaspoon cumin seeds
• 1 vegetable stock mug of
• 6 coconut milk frozen cubes of, = to 2 tablespoons?
• oil
• tomatoes
• 1 inch creme fraiche optional to stir at the end

1. Gently sautee the onion and garlic in a little oil before adding the chopped tomatoes. Continue to fry gently to soften the tomatoes before adding the grated carrot, cumin seeds and coriander powder. Stir all ingredients together in the pan for a few minutes before adding the vegetable stock.
2. De-seed the chilli, add whole to the saucepan and simmer until carrot has softened to your liking. Remove the chilli and add the coconut milk.
3. Whizz all the ingredients together in the pan using a hand blender (add a drop of milk or water if you prefer your soup thinner)
4. Ladle the soup into bowls and top with a swirl of creme fraiche and a sprinkling of cumin seeds.
5. Serve with toasted pitta bread for dipping.

green tomatoes, carrots, onions smalls, garlic, chilli pepper, coriander powder, cumin seeds, vegetable stock, coconut milk, oil, tomatoes, fraiche

Taken from www.yummly.com/recipe/Souping-Green-Tomatoes-1672330 (may not work)