Tomato-Coconut Soup

2 tablespoons vegetable oil 

Recipe and photo by Sara Newberry

1 onion, diced 

1 tablespoon grated ginger

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes 

2 cups vegetable broth

1 (13.5-ounce) can coconut milk 

Salt and pepper 

In a heavy saucepan, heat oil over medium-high until hot. Add onion and cook until translucent, about 3 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and stock and bring to a simmer. Reduce heat to medium and let cook, stirring occasionally, until slightly reduced, about 15 minutes. Whisk in coconut milk and let simmer for about 10 minutes. (Blend with an immersion blender for a creamier texture.) Season to taste with salt and pepper and serve hot.