Prep time: 10 min
Cook time: 25 min


For the soup:
2 tbsp. olive oil
1 large onion, chopped
1 large red pepper, chopped
½ tsp. salt
2 cloves garlic, minced
1 jalapeño, finely chopped
1 1-inch piece ginger, minced
2 tsp. ground coriander
1 tsp. ground cumin
2½ lb. tomatoes, roughly chopped
2½ cups water
2 pocketless pitas

For the topping:
1 tbsp. brown sugar
2 tbsp. olive oil
2 tbsp. finely shredded unsweetened coconut
2 tbsp. cilantro, chopped


Heat large Dutch oven on medium–low. Add olive oil, onion, red pepper, and salt. Cook, covered, stirring occasionally, until tender, 8–10 minutes.

Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.

Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes.

While tomatoes are cooking, toast 2 pocketless pitas.

Using immersion blender (or standard blender, in batches), puree soup until smooth.

Combine brown sugar in bowl with olive oil, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.