Roasted Tomato Soup with Coconut Lemongrass Foam

Makes 6 servings

For the Soup

• 2 Tbsp coconut oil

• 12 plum tomatoes

• 1 small onion, diced

• 4 large garlic cloves

• 1 large potato, diced small

• 1 tsp Himalayan sea salt

• ½ tsp freshly ground black pepper

Directions

1. Preheat the oven to 425F.

2. Arrange the tomatoes, diced onions and garlic in a single layer on a baking sheet covered in parchment paper. Drizzle with 2 tablespoons coconut oil. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.

3. Meanwhile, cook diced potatoes in a small pot with enough salted water to cover. Simmer until potato pieces are soft. Drain potatoes, reserving water.

4. Combine the roasted tomatoes, onion, garlic and cooked potatoes. Process together into a fluid soup consistency either in a food processor or with an immersion blender. Add some of the reserved water from the potatoes if too thick. Season with salt and pepper.

For Coconut Lemongrass Foam

• 1 ½ cups full-fat coconut cream

• ¼ cup water

• 2 Tbsp agave

• 2 Tbsp chopped lemongrass *See Note

• Pinch salt

• ½ tsp agar-agar

1. Place the coconut cream in a medium mixing bowl. Set aside.

2. In a small pot, bring the water, agave, lemongrass and salt to a boil. Reduce the heat, cover, and simmer on low for about 10 minutes. Strain the syrup and return into the pot. Discard the lemongrass.

3. Whisk the agar-agar into the strained syrup. Bring the syrup to a boil, then remove from the heat. Immediately whisk the syrup into the coconut cream and beat vigorously until you get a foamy texture. Coconut foam will keep in the refrigerator for about 7 days.

* Note: When working with lemongrass, trim ends then remove fibrous outer layers prior to chopping.

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