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
Preheat the oven to 425F.
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.
Meanwhile, cook diced potatoes in a small pot with enough salted water to cover. Simmer until potato pieces are soft. Drain potatoes, reserving water.
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
½ tsp agar-agar
Place the coconut cream in a medium mixing bowl. Set aside.
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.
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.