Ingredients (use vegan versions):
- 46 oz. tomato juice (1 large can)
- 21 oz. coconut milk (1 1/2 cans)
- 3 tablespoon dried parsley
- 1 tablespoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (or to taste)
- 4 cloves minced garlic (or to taste)
- 1 bay leaf
- 1 cup unsweetened coconut flakes (optional)
Directions:
Mix all ingredients in a large pot. Bring to a gentle boil
over medium-high heat. Simmer over medium-low heat for
25-30 minutes. Serve.
Serves: 6-8
Preparation time: 35 minutes
This entry was posted
on Monday, September 29th, 2008 at 12:00 pm and is filed under Soup.
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