Serves 4 to 6

10 medium sized fresh tomatoes (~2 lbs), chopped into chunks
2 tablespoons olive oil
8 cloves garlic, smashed
1 can (2 cups) coconut milk
1 3/4 easpoon salt
2 tablespoons sugar
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon white pepper
Fried garlic for garnish


In a large pot, heat the olive oil on high heat. Sauté the garlic for about 1 to 2 minutes until fragrant and lightly browned. Add the tomato chunks and stir, bringing the tomatoes to a simmer. Allow tomatoes to simmer for about 5 minutes, stirring occasionally.

Carefully pour in the coconut milk and stir until thoroughly combined. Add the salt, sugar, nutmeg, cumin and coriander, stirring again until dissolved. Lower heat to medium high and simmer for  10 minutes.

Using a food processor or blender, purée the tomato coconut soup in batches so as not to scald yourself. Return the puréed soup into the pot and simmer on low heat for another 5 minutes before serving.