Ingredients:
2 pounds tomatoes, cut into chunks (seeding optional)
1 medium onion, diced
2 tablespoons olive oil
4 teaspoons grated fresh ginger
2 cloves garlic, grated
½ cup smooth peanut butter
2 tablespoons tomato puree
1 teaspoon ground coriander
½ teaspoon dried marjoram
1 tablespoon maple syrup
¼ cup coconut milk, optional
Sea salt and freshly ground pepper
Directions:
1. Whirl the tomatoes and onion in a food processor to a pulpy puree. There should be about 4 cups.
2. In a large saucepan, heat oil over medium-high heat. Add the ginger and garlic, and cook, stirring constantly and scraping up what sticks, until aromatic and lightly colored, about 1 minute. Add the tomato-onion mixture. When it boils, reduce heat and simmer, stirring occasionally, until the soup is orange-red and plops from a spoon, about 10 minutes.
3. Off the heat, whisk in the peanut butter, tomato paste, coriander, marjoram, and syrup. Add the coconut milk, if using. Season to taste with salt and pepper. Return to the heat to cook. Cook until hot and bubbling. Divide among 4 bowls and serve hot.
Makes 4 servings