Serve 4
Cook in 25 minutes
Ingredients
For Soup
2 tbsp. olive oil
1 large onion
1 large red pepper (both chopped)
1/2 tsp. salt
2 cloves garlic
1 jalapeño
1 1-inch piece ginger
2 tsp. ground coriander
1 tsp. ground cumin
2 1/2 lb. tomatoes (roughly chopped)
2 1/2 c. water
2 pocketless pitas
For Topping
1 tbsp. brown sugar
2 tbsp. butter
2 tbsp. finely shredded unsweetened coconut
2 tbsp. cilantro
Directions
- Make soup: Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
- Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas.
- Using immersion blender (or standard blender, in batches), puree soup until smooth.
- Make topping: Combine brown sugar in bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.
