This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day.
Madras Tomato-Coconut-Soup

Serving Size: 4


  • 1 liter tomato vegetable juice (like V8)
  • 400 ml. coconut milk (unsweetened)
  • 3 tbs. parsley
  • 1 tbs. garam masala
  • 1 tbs. ginger, ground
  • 1/2 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • pinch salt
  • 1-2 teaspoon sugar
  • 1/2-1 cup coconut flakes (unsweetened) dried


  1. Pour the tomato-vegetable juice into a large pot.
  2. Add the can of coconut milk, garlic and the spices.
  3. Bring the mixture to a slow boil and then turn to low.
  4. Season to taste with more garlic, some tabasco or what you find nice.
  5. We prefer the spicy flavors and not so much salt.
  6. At the last minute add 1/2-1 cup of coconut flakes depending on how thick and grainy you like it.


This serves 4 generous bowls of soup or 6 moderate.