Tomato Masala Soup

Heat the ghee in a large Dutch oven over medium heat. Add the onions and saute until browned, stirring frequently, approximately 5-8 minutes. Add garlic, ginger, and garam masala. Stir until the onions are coated and cook until the spices are fragrant, approximately 2 minutes. Add the tomato paste and work it into the onion mixture. Add the crushed tomato, tomato sauce, brown sugar, cilantro and broth, stirring well to get up the stuck-on bits at the bottom of the pan. Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.

Remove the pot from the heat and allow the mixture to cool 15 minutes.

Working in batches, puree the soup in a blender until smooth. Return the pureed mixture to the pot and stir in the coconut milk. Heat until steaming and serve, garnished with more coconut milk.