Tomato-Coconut Soup

[Dee]

Add 1/4 cup of oil to a 5 qt. sauce pan.
Add 1 cup each of chopped onion and celery and saute until tender about 10 minutes.
Add 1- 28oz. can of crushed tomatoes, 3 cups water, a bay leaf, 1 tsp. oregano, and salt & pepper to taste. You can add a little sugar also to taste if tomatoes are too tart.
Bring to a boil, then turn it to medim and simmer 10 minutes.
Then add 1-12oz. can of coconut milk and stir.
Take out the bay leaf.
In a food processor or blender puree the soup and then put it back in the saucepan to warm up again.
Toast some coconut flakes to add on top of the bowls of soup.