Quick Tomato Ginger Soup

Tomato soup gets a healthy makeover with coconut milk and a swift kick of coriander and fresh ginger

1 Tbs coconut oil
1/2 large onion, roughly chopped (about 1.5 cups)
2″ piece of ginger, peeled and roughly chopped
1 tsp ground coriander
28 oz / 800 g can San Marzano tomatoes
8 oz / 235 mL vegetable stock
8 oz / 235 mL coconut milk
Salt
Cilantro leaves for garnish

View the full recipe at Borrowed Salt →