A delightful twist on a classic tomato soup, infused with the warmth of ginger and the creaminess of coconut milk.
Combine the diced tomatoes, coconut milk, and grated ginger in a medium saucepan.
Using canned diced tomatoes saves time and ensures consistent flavor.
Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
Stirring prevents the coconut milk from separating.
Season the soup with salt, black pepper, and smoked paprika, adjusting to taste.
Taste the soup before adding more salt to avoid over-seasoning.
Serve the soup hot, garnished with fresh herbs if desired.
A sprig of cilantro or parsley adds a fresh touch to the presentation.
