Tomato soup with ginger and koriander

The way people experience ginger depends on the person or ginger root. If you love it, you can easily add more ginger to the soup. The chili spiciness can have a strong influence on the ginger intensity.

Serves 4 people

• 50 ml sunflower oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 thumb-size piece of ginger, peeled and finely chopped
• ½ carrot, 1 cm thick slices
• ½ Spanish red chili pepper, coarsely chopped
• 1 tsp. curcuma
• 1 tsp. coriander seed
• 30 g rice
• 250 ml water
• 3 cans peeled tomatoes (400 g)
• 1 bundle coriander
• 1 tbsp. tamari (Japanese soy sauce)
• sea salt
• —
• coriander
• sour cream

Heat the sunflower oil in a large pan and fry the onion, garlic, ginger, carrot and Spanish chili with a pinch of sea salt. Add the curcuma, the coriander seeds, the rice and finally the water. Bring to a boil, lower the heat and cook until the rice is done. Add the tomatoes and heat until just below its boiling point, then turn off the heat. Then add the coriander and blend until smooth with a hand blender. Season with tamari and sea salt. Serve the soup with coriander and sour cream.