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Yield: 6 servings
1 tbsp olive oil
2 garlic cloves, crushed
1 chipotle pepper (fresh, dried or canned)
1/8 tsp turmeric powder
1/2 tsp cumin seeds, whole or ground
1 tsp coriander seeds, ground
20 canned skinless whole plumb tomatoes
1 cup water
1 tsp maple syrup
3/4 whole coconut milk
2 tbsps lime juice (from about 1 lime)
1 tsp salt, or more to taste
1 tbsp chopped fresh cilantro (to garnish, optional)
1. In a large pot, heat the oil over medium heat and add the garlic. Stir frequently and cook for about 1 minute or until golden. Add the chipolte pepper and cook for about 1 minute. Add the turmeric, cumin and coriander and stir to prevent from burning. Cook for about 30 to 50 seconds, or until fragrant.
2. Add the tomatoes, water and maple syrup and bring to a boil. Remove the soup from the heat and add the coconut milk. Stir well and then add the lime juice and salt. Stir again and allow the soup to cool on the stove top, but away from the burners.
3. Once cooled, purée the soup until smooth with a hand-held blender or in a food processor. Put the soup into the fridge and chill it for at least 1 1/2 hours. Add the cilantro, if using, before serving. Enjoy!
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