Tomato Coconut Soup

When my husband and I lived in Calgary years ago, we were very fortunate to discover the Coup restaurant so quickly upon moving there. It instantly became a favourite, and when I recently heard the owners produced a cookbook I knew I just had to get my hands on it.

The bad news was it's only sold in their restaurant, but the good news was we had a quick vacation to Calgary already planned. We went there Sunday night and aside from the addition of Meet (the lounge now attached to the Coup) everything was just as we'd remembered. We ordered the dragon bowls with peanut satay, and pseudo sushi. We felt like we had never left.

Later that night after my husband dozed off in our lush hotel bed, I read the cookbook cover to cover, occasionally nudging him excitedly.

"Oooh pear, fennel and squash soup!"

"Beatnuts!"

"Look, here's the dragonbowl!"

"Ooh cashew yam burger!"

As you can imagine, he was not quite as excited as I was.

This soup was absolutely delightful, and I'm quite astounded at how much of it I ate...
Sorry there aren't more pictures, I guess you'll just have to take my word for it that this soup is a must-make.

Tomato Coconut Soup from "Meet the Coup Cooks" by Tabitha Archer and Dalia Kohen

10 large tomatoes chopped

1 1/2 onion chopped

4 garlic cloves chopped

1/2 teaspoon chili flakes

1/4 cup white wine (I used dry vermouth)

6 tablespoons tomato paste

6 cups vegetable stock

1 can of coconut milk

olive oil for roasting and sauteing

salt and pepper

Toss tomatoes , one onion and salt and pepper in olive oil and roast for 40 minutes at 360°.

In a pot saute the rest of the onion, garlic, and chili flakes until onion is soft.

Add wine, cook for another 3 minutes, then add tomato paste, stock and roasted veggies.

Bring to a boil and cook for 10 minutes, turn off heat and blend until smooth.

Add coconut milk, salt and pepper to taste. 

Turn on a low heat and simmer for 15-20 minutes.