Tomato fig coconut soup

Harvested the last batch of tomatoes, the trees are suffering from the recent below 10˚C cold nights. Prepared a big pot of tomato soup for storage, used dried figs to sweeten and thicken the soup.

1. Peel tomato skin, cut into big cubes, dry fig into quarters.

2. Cook tomato in coconut oil, when liquid comes out, add figs, thyme, season with soy sauce, salt, black pepper, turmeric and coconut paste/or cream, bring to boil.