Tomato Coconut Soup
Serves 6 -- Makes 3 quarts
2 Tablespoon butter 1 cup chopped sweet type onion 1 cup trimmed, scraped, strings removed and
chopped celery 1 - 28 oz. can of crushed tomatoes 24 oz chicken broth 1 bay leaf 2 teaspoons oregano
pinch of cinnamon
1/2 tsp. salt and 1/4 tsp black pepper, to taste 2 or 3 Tbsp. sugar, to taste 1 - 12 oz can
coconut milk
2/4 cup toasted Baker's Angel Flake Coconut Twist of lemon
Melt butter in saucepan over low heat. Add onion and cook about 2 minutes. Add celery. Saute
mixture until onion is somewhat translucent. Place rest of ingredients in 3 quart boiler except
coconut and coconut milk. Add sauteed vegetables. Heat through. Add seasonings. Add coconut milk,
but do not boil. When hot serve in hot soup bowls. Sprinkle with toasted coconut. Serve hot with
twist of lemon.
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