Ingredients (serves 4):
800g cherry tomatoes
1 can organic coconut milk
2 cups short grain brown rice
2 tbsp coconut oil
2 onions, finely sliced
4 tsp curry powder
1 tsp ground cumin
½ tsp chilli flakes
A little water to taste
2 slices of halloumi per person
1 ripe avocado
A bunch of fresh oregano
Sea salt and pepper to season
Method:
Preheat the oven to 180 degrees and roast your tomatoes until they are juicy and a little golden. Boil the rice in water for about 20 minutes until soft but with a little bite. Drain and set aside when done.
Fry the onion in one tablespoon of coconut oil for a couple of minutes until soft and golden, then add the curry powder, cumin and chilli and stir over a medium heat for a further two minutes. Remove from the hob and set aside.
When the tomatoes are done, place them in a blender with the onions and spices and pulse gently to liquidise, adding the coconut milk as you go. If you prefer it thinner you can add a little water here instead of the whole can.
Return the soup to the hob to warm through and season to taste. Meanwhile, gently fry the halloumi in the remaining coconut oil and slice the avocado. Place a heap of rice in each bowl, ladle the soup on top and serve with cheese, avocado, fresh oregano, salt and pepper.
Thanks to Xochi Balfour for this delicious creamy, spicy Asian-inspired bowl of goodness:
http://www.thenaturalista.co.uk/spiced-tomato-coconut-soup-bowl/