17 Island Spicy Tomato Saffron Soup

• 5 ml oil
• 5 g ginger, with skin on
• 10 g onions, finely sliced
• 5 g carrots, cut in half
• 5 g garlic, peeled and cut in half
• 2 g lemongrass, cut in half
• 15 g pineapple, skin
• 10 g red bell peppers
• 5 g red chilies (deseeded)
• 5 g black peppercorns
• 3 g saffron
• 5 g cinnamon sticks
• 5 g white balsamic vinegar (aceto balsamico)
• 10 g sugar
• salt
• msg
• 100 g peeled tomatoes (Mara)
• 1 liter tomato juice
• 12 cream
• 12 pineapple juice

1. Mix all the ingredients.
2. Cook for 40- 45 minutes.
3. Pass through a chinoise.
4. This tastes great when hot but can be served as a cold soup as well.

oil, ginger, onions, carrots, garlic, pineapple, red bell peppers, red chilies, black peppercorns, saffron, cinnamon sticks, white balsamic vinegar, sugar, salt, tomatoes, tomato juice, cream, pineapple

Taken from www.food.com/recipe/17-island-spicy-tomato-saffron-soup-50132 (may not work)