Recipe for Roasted Onion and Coconut Soup 
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Yield:
6
Ingredients:
Amount Ingredient
4 lrg onionsabout 1.1 kg peeled and halved
2 tsp olive oil
3 lrg red chillies deseeded and finely chopped
6 clv garlic unpeeled
1/2 x level tspn cumin seeds
900 ml vegetable or chicken stock
2 x stems of lemon grass
3 x kaffir lime leaves
1 x salt and freshly ground black pepper
2 x 400ml cans coconut milk
----------------- For the jamaican salsa: ----------------
1 sm banana (optional)
250 gm plum tomatoes quartered
1 x green chilli deseeded and finely chopped
finely grated rind and juice of a lime
2 x level tbsp chopped fresh coriander
coriander finely sliced red chilli and
Instructions:
Instructions: Place the onions in a roasting tin and drizzle with oil.

Cook on the floor of the roasting oven for 20 to 30 minutes or until brown.

Add chillies garlic and cumin seeds cover with foil and Cook on the bottom runners of the roasting oven for 40 minutes or until onions are soft Leave to cool.

Peel halve and deseed the chillies; discard seeds.

Squeeze the pulp from garlic and discard the skins.

Process the chillies garlic and onions until smooth.

Transfer the onion puree to a pan add stock lemon grass and lime leaves. Season and bring slowly to the boil cover and cook gently in the simmering oven for 30 minutes.

For the salsa chop the banana (if using) into small pieces.

Mix with the plum tomatoes green chilli lime rind and juice and coriander.

Remove the lemon grass and lime leaves from the soup and discard.

Stir in the coconut milk and heat gently. Serve soup with a spoonful of salsa garnished with coriander sliced chilli and a drizzle of coconut milk.

The unusual combination of roasted onions red chillies and spices makes this a lovely party soup for winter entertaining.

Serves 6

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