Directions:
- Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
- Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
- Stir in the coconut milk and remove the bay leaf.
- In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
- Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
- Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
- Note:.
- To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.27 Kcal (642 kJ) | ||
| Calories from fat | 112.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 19% | |
|---|---|---|---|
| Sodium | 28.28mg | 1% | |
| Potassium | 125.94mg | 3% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 8.16g | 33% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 81.35 Kcal (341 kJ) | ||
| Calories from fat | 59.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 19% | |
|---|---|---|---|
| Sodium | 15.01mg | 1% | |
| Potassium | 66.84mg | 3% | |
| Total Carbs | 5.49g | 3% | |
| Sugars | 4.33g | 33% | |
| Dietary Fiber | 0.65g | 5% | |
| Protein | 0.41g | 2% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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