Thai Tomato Soup

Ingredients

• 28 ounce canned tomatoes diced undrained canned
• 1.5 teaspoons canola oil 
• 1 teaspoon chile paste with garlic
• 1.5 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 0.3 cup coconut milk light
• 6  lime wedges 
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 2 teaspoons sugar 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion; saut 5 minutes or until tender.
3. Add ginger and garlic; saut 2 minutes.
4. Add water and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in sugar, chile paste, and salt.
5. Remove from heat; let stand 5 minutes.
6. Place one-half of tomato mixture in a blender; process until smooth.
7. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed mixture to pan. Stir in coconut milk; cook over medium heat 2 minutes or until thoroughly heated.
8. Serve with lime wedges.