Spiced Fresh Tomato Soup With Sweet & Herby Pitas

Let's Cook

1. Step 1.

   Heat 2 tablespoons olive oil in a large Dutch oven over medium-low heat. Add the chopped onion, chopped red pepper, and ½ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

2. Step 2.

   While the onion mixture cooks, finely grate the garlic cloves, jalapeño (seeds and stem removed), and peeled ginger. Set aside.

3. Step 3.

   Add the grated garlic, jalapeño, and ginger to the cooked onion mixture. Cook, stirring constantly, for 1 minute. 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 and 2½ cups water to the pot. Increase the heat to medium and bring to a simmer. Partially cover and cook for 10 minutes. While the soup simmers, toast the 2 pocketless pitas until lightly browned and crisp.

5. Step 5.

   Using an immersion blender (or working in batches with a standard blender), puree the soup until smooth.

6. Step 6.

   In a small bowl, combine 1 tablespoon brown sugar, 2 tablespoons butter (or olive oil), 2 tablespoons shredded unsweetened coconut, and 2 tablespoons chopped cilantro. Spread this mixture onto the toasted pitas. Cut the pitas into wedges and serve with the soup.