CARIBBEAN GINGER TOMATO SOUP
Make and share this Caribbean Ginger Tomato Soup recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir together soup, coconut milk and ginger in heavy, medium-size saucepan.
- Bring to boiling over medium heat, stirring often.
- Season with salt and pepper.Serve hot.
Nutrition Facts : Calories 213.9, Fat 18.5, SaturatedFat 16.2, Sodium 431.2, Carbohydrate 12.9, Fiber 0.9, Sugar 6.2, Protein 3
CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
GINGER COCONUT TOMATO SOUP
This is just another version of a good old stand by. The coconut milk makes it just a little more creamy. I used regular coconut milk but I am sure lite would be just fine also.
Provided by Lucky Chef
Categories < 15 Mins
Time 10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and heat on stove till piping hot. Do not leave it, stir often as it will burn.
Nutrition Facts : Calories 261.1, Fat 18.4, SaturatedFat 16, Sodium 675.3, Carbohydrate 23.8, Fiber 3.6, Sugar 15.4, Protein 4.5
COCONUT GINGER RICE
Make and share this Coconut Ginger Rice recipe from Food.com.
Provided by Sueie
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
- Stir in rice.
- Heat to boiling, reduce heat.
- Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
- Garnish with coconut and lemon slices.
Nutrition Facts : Calories 141.8, Fat 1.2, SaturatedFat 0.7, Sodium 255.3, Carbohydrate 27.8, Fiber 0.9, Sugar 1, Protein 4
TOMATO-GINGER SOUP
This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)
Provided by mersaydees
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
- IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
- Add stock to large saucepan and bring to the simmering point.
- Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
- Simmer for 2 minutes.
- Serve at once.
GINGER TOMATO SOUP
Make and share this Ginger Tomato Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the stock in a saucepan and bring to simmering point.
- Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
- Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.
Nutrition Facts : Calories 118.1, Fat 3.2, SaturatedFat 0.8, Cholesterol 7.2, Sodium 432.8, Carbohydrate 15.5, Fiber 1.4, Sugar 8.6, Protein 7.2
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