17 Island Spicy Tomato Saffron Soup

From the City Times newspaper.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 5  ml  oil
• 5  g ginger, with skin on
• 10  g onions, finely sliced
• 5  g carrots, cut in half
• 5  g garlic, peeled and cut in half
• 2  g lemongrass, cut in half
• 15  g pineapple, skin
• 10  g red bell peppers
• 5  g red chilies (deseeded)
• 5  g black peppercorns
• 3  g saffron
• 5  g cinnamon sticks
• 5  g  white balsamic vinegar (aceto balsamico)
• 10  g sugar
•  salt
•  msg
• 100  g  peeled tomatoes (Mara)
• 1  liter tomato juice
• 1⁄2  cream
• 1⁄2  pineapple juice

Directions

1. Mix all the ingredients.
2. Cook for 40- 45 minutes.
3. Pass through a chinoise.
4. This tastes great when hot but can be served as a cold soup as well.