Recipe for African Tomato and Harissa Soup with Coriander Cream 
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Yield:
8
Ingredients:
Amount Ingredient
6 tbl oil
450 gm onion finely chopped
4 clv garlic crushed
4 x level tsp ground cumin
2 x level tsp harissa
2 x level tbsp tomato paste 2 x 400g cans chopped plum tomatoes in tomato juice
25 x mm fresh ginger grated
2 x level tsp caster sugar
2 lt light vegetable or chicken stock
1 x salt and freshly ground black pepper
200 ml double cream
6 x level tbsp roughly chopped fresh coriander coriander sprigs and crushed black pepper to garnish
Instructions:
Instructions: Heat the oil in a saucepan and cook the onion gently on the simmering plate for 5 minutes or until soft but not coloured. Add the garlic and cumin cook for 30 seconds then add the harissa and tomato paste and fry for 1 minute.

Add the tomatoes ginger sugar and stock.

Season and bring to the boil then cook gently in the simmering oven for 20 minutes.

Allow the mixture to cool a little.

Place in a blender and process until smooth.

Sieve then return the soup to the pan. Bring to the boil and season again.

lightly whip the cream then season and fold in coriander.

To serve spoon the cream on top of the soup gamish and accompany with warm naan bread.

This is a delicious hot and spicy winter soup with a fragrant whipped cream topping. Harissa is a chilli paste often used in north african cooking.

Serves 8

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