Ingredients: (4 people)

  • 6 black garlic cloves (chopped)
  • 4 tablespoons olive oil
  • 2 cans peeled tomato (±400 g)
  • ± 270 ml coconut milk
  • 1 teaspoon black sesame seeds (to garnish)
  • 1 tablespoon fresh coriander, chopped (to garnish)

Extra needed:

  • Blender


  1. Cook the garlic in oil for a couple of minutes.
  2. Add the peeled tomato’s and coconut milk and heat the soup on a medium fire. Let it boil for 25 minutes.
  3. Puree the soup in a blender for at least 2 minutes, until very smooth. Season with salt & pepper.
  4. Serve the soup in bowls and sprinkle with sesame seeds and coriander. Optional to add a few drops of sesame oil.

Enjoy your meal!

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