1 teaspoon of maple syrup grade B or coconut sugar
1 cup of coconut milk
Score a cross in the base of each tomato. Cover with boiling water for 30 seconds, then plunge into ice water, drain and peel away the skins. Scoop out the seeds and discard, then roughly chop the flesh. Heat the oil in a large pan and cook the onion for 3 minutes, or until soft. Add the garlic and cook for 1 minute longer. Add the tomato, salt and cook for 5 minutes, stirring occasionally, until very soft. Stir in the stock, bring to a boil, reduce the heat and simmer for 10 minutes. Cool slightly, then transfer to a food processor. Process in batches until smooth and return to the pan. Add the tomato paste and maple syrup and bring to a boil, stirring continuously. Reduce the heat and stir in the coconut milk but do not allow the soup to boil. Season to taste before serving. Serve with a whirl of coconut milk and chopped parsley.