Spiced Fresh Tomato Soup With Sweet And Herby Pitas

Let's Cook

1. Step 1.

   Heat a large Dutch oven over medium-low heat. Add 2 tablespoons extra virgin olive oil, then add the chopped onion, chopped red bell pepper, and ½ teaspoon salt. Cook, covered, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

2. Step 2.

   While the vegetables cook, finely grate 2 cloves garlic, 1 jalapeño (seeds and membranes removed if less heat desired), and a 1-inch piece of ginger. Set aside.

3. Step 3.

   Add the grated garlic, jalapeño, and ginger to the cooked onion mixture. Stir and cook for 1 minute until fragrant. Then stir in 2 teaspoons ground coriander and 1 teaspoon ground cumin, and cook for another minute.

4. Step 4.

   Add the roughly chopped tomatoes (about 2½ pounds) and 2½ cups water to the pot. Increase the heat to bring to a simmer, then partially cover and let simmer for 10 minutes.

5. Step 5.

   While the soup simmers, toast 2 pocketless pitas until lightly crisp. In a small bowl, combine 1 tablespoon brown sugar, 2 tablespoons butter (or olive oil), 2 tablespoons finely shredded unsweetened coconut, and 2 tablespoons chopped cilantro. Spread this mixture onto the toasted pitas, then cut each pita in half.

6. Step 6.

   After the soup has simmered, use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, working in batches, carefully transfer the soup to a standard blender and puree until smooth.) Serve the soup with the sweet and herby pita halves.