Well, what this really is, is a tomato and carrot soup with packaged coconut milk added in towards the end of the cooking process.
The result is a delicious variation on an otherwise regular sort of vegetable soup in our home.
The girls loved it when I served it for dinner yesterday, so I was glad for the impulse that had made me reach for the pack of coconut milk and pour it in while the soup simmered.
The following quantities made enough soup for two meals for the 4 of us.
2 thin (which is what I had in the fridge yesterday) or 1 thick leek
6-7 large tomatoes
7-8 carrots
3 garlic cloves
4 tablespoons of olive oil
salt to taste
one 200 ml pack of coconut milk
An Indian Kitchen in France 