India Coconut-Tomato Soup
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INGREDIENTS

    * 1 cup chopped onion
    * 1 cup chopped celery
    * 1/4 cup olive oil
    * One 28 oz. can of crushed tomatoes
    * 24 oz. water
    * 1 bay leaf
    * 2 teaspoons oregano
    * pinch of cinnamon
    * One 12 oz. can of coconut milk
    * 1/4 cup toasted flaked coconut (sweetened)
    * salt & pepper, to taste
    * sugar, to taste (optional)

DIRECTIONS
Add the olive oil to a 5-quart soup pot and heat until hot.
Add the onion and celery and sauté until tender (approximately 10 minutes).
Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. 
Simmer for 5 minutes stiring occasionally.
Stir in the coconut milk and remove the bay leaf.
In a blender, working in batches of no more than two cups, purée the soup while holding a towel
or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.

NOTE:
To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. 
Place on the middle rack of the oven and cook for 3-5 minutes.
Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.