• 6 ½ lb. canned tomatoes, with juices
• 1 bulb fresh lemongrass (or 2 Tbsp. dried)
• 3 – 4″cinnamon sticks or 1 Tbsp. ground cinnamon
• 1 bay leaf
• 1 walnut sized piece of fresh ginger or 2½ tsp ginger powder
• 1/3 cup all purpose flour
• 2 cups +2 Tbsp. nonfat milk
• 1/8 tsp. coconut extract
• 1 tsp. ground cumin
• pinch cayenne
• 1/3 cup apple juice
• 2 tsp. salt

Blend tomatoes briefly. If using fresh lemongrass smash the bulb some with a small pot before putting it in the cheesecloth bag. Tie all the spices in a cheesecloth bag and cook with tomatoes on low heat for at least an hour. The tomatoes are best seasoned a day ahead. Reheat the tomatoes on a low heat. In another pot, bring half of the milk to a simmer with the spices and juice. Whisk the flour into the remaining cold milk and set aside. Add the tomatoes into the heated milk and bring to a simmer. Stir in the starch mixture and bring to a boil. Turn to a simmer and cook together until the soup is slightly thickened. Taste for salt and coconut flavor and adjust to suit your palate.

Per Serving: Calories: 90 Protein: 4gm Fat: 1gm Carbohydrates: 18gm Sodium: 842mg