Kat Can Cook

0 Preheat oven to 300 Degrees F.
1 Place tomato halves on a large baking tray, cut sides facing up alongside the quartered onion.
2 Nestle in the garlic cloves and the ginger.
3 Sprinkle ground coriander over the onions and toss.
4 Scatter 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over the onion and tomato and drizzle the whole tray with the olive oil.
5 Roast the vegetables in the oven for 1 1/2 hours, stirring halfway through.
6 When the vegetables are done cooking, peel the skin off of the ginger and squeeze the garlic out of the skins.  Discard peel and skins.
7 Add the contents of the tray to a blender.
8 Add vegetable stock, coconut milk, and vinegar.  
9 Blend until it's a smooth orange color and there are no visible chunks of vegetables.
10 Taste and add salt if needed, I usually don't feel the urge to.
11 Ladle soup into shallow bowls and drizzle with a bit of olive oil, a few drops of the reserved coconut milk, and fresh parsley.
12 Serve with a slice of toasted bread and enjoy!