Roasted Tomato & Coconut Soup with Spiced SayGhee Tempering

A cozy, vibrant soup that blends the sweetness of roasted tomatoes with the richness of coconut milk — finished with an aromatic SayGhee tempering for depth and warmth.

Ingredients:

For the Soup Base:

• 1 lb tomatoes, halved
• ½ tbsp SayGhee Original Ghee
• 1½ cups coconut milk
• ¾ tsp salt
• ½ tsp black pepper
• 3 cups water

For the Tempering:

• 1 tbsp SayGhee Original Ghee
• ⅛ tsp hing (asafetida)
• ½ tsp jeera (cumin seeds)
• 6–7 fresh kadi patta (curry leaves)
• 2 green chilies, finely sliced
• 1 tsp salt (adjust to taste)
• ⅛ tsp sugar

Instructions:

1. Preheat oven to 420°F. Line a baking sheet with parchment or lightly grease with SayGhee Original Ghee.
2. In a bowl, toss halved tomatoes with ½ tbsp SayGhee Original Ghee, salt, and black pepper. Spread on the baking sheet and roast for 40 minutes, or until edges begin to char.
3. Once roasted, transfer tomatoes to a blender or food processor. Add coconut milk and water, and blend until smooth.
4. In a deep saucepan, heat 1 tbsp SayGhee Original Ghee over medium heat. Add hing and jeera. When jeera begins to crackle, add kadi patta and sliced green chilies.
5. Reduce heat to low and sauté for 1 minute to release the aromatics.
6. Add the blended tomato-coconut mixture, along with remaining salt and sugar.
7. Increase heat to medium and allow the soup to simmer for 2–3 minutes, just until bubbling.
8. Serve hot, garnished with fresh herbs or an extra drizzle of SayGhee Original Ghee, if desired.