Spicy Tomato and Coconut Soup with Saffron

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Us Swedes love saffron this time a year as it is a reminder of the upcoming Lucia celebration on December 13th. There are many myths surrounding the origins of the Saint Lucia who was either the bearer of light for Italian fishermen or someone in cahoots with the devil. Still, the tradition of a girl with lights in her hair stuck and today all little Swedish girls, and boys, dress up in white gowns, a crown of light (these days electric for health and safety) and surprise their parents in bed on Lucia morning with coffee and saffron buns (lussebullar). These yellow delicacies will be featured in another recipe but suffice it to say that it is the saffron that makes all the difference.

Saffron’s sweetness and warmth also lends itself equally well to other dishes and complements tomatoes and coconut in particular. This soup feature chilli to kick it up a notch but if you are not a fan of spice you can easily go mild. When I cook for my children I have to leave the chilli out and blend the lot with a hand blender as that is what they expect a tomato soup to look like (thanks Heinz). Me, on the other hand, like it spicy and chewy, just like life. If you don’t have carrots you can substitute with sweet potato or butternut squash. Just keep it orange! I keep this soup in the fridge and at any moments notice can have a lovely lunch or starter. Hope you like it! x

SPICY TOMATO AND SOUP WITH SAFFRON

(serves 4)

2 garlic cloves, crushed

1″ ginger root, chopped

1 onion, chopped

1 small chilli, chopped, or sprinkle of dried chilli flakes

1 tsp turmeric

1 pinch of saffron

1 tsp apple cider vinegar

2 cups freshly chopped tomatoes or 1 can tinned tomatoes

1 carrot, chopped

250 ml vegetable stock

1 can coconut milk

1 tbsp coconut oil

Fresh coriander

Salt and Pepper to taste

1. Heat the oil in a thick bottomed pot and add the garlic, onions, chilli, turmeric, and ginger. Stir for about 2 minutes until fragrant.

2. Add the tomatoes, carrots, stir and add the stock, apple cider vinegar, saffron and coconut oil and bring to boil.

3. Simmer for about 10 minutes then take off heat and let cool slightly. Add the coriander just before serving. Enjoy!
Posted on November 28, 2014 by birgitta ronn.

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