Tomato Soup with Mint, Scallions, and Coconut

I am finally making a dent on the tomato situation in the freezer, and I picked up scallions and mint at the farmers market today (where I noticed several vendors had herbs - just the cold-hardier ones, but still: mint, oregano, tarragon, sage, etc.) This soup has a Southeast Asian flair.

If you use frozen tomatoes, you can thaw them first in the microwave. Or, if you plan ahead, get them out in the morning and let them thaw on the counter.

Canola oil
2 Tbsp minced ginger root
2-3 cups sliced scallions (white + green parts, kept separate)
8 cups tomatoes and their liquid (canned or frozen is fine)
Salt to taste
3/4 cup chopped fresh mint, loosely packed
1-2 Tbsp lime juice
1 cup coconut milk
A few drops of Thai fish sauce (optional)

Heat the canola oil in a soup pot, then add the ginger and the white parts of the scallions. Saute over medium-high heat for about 2 minutes, then add the tomatoes and their liquid along with some salt. Bring to a boil, then simmer for 10-15 minutes.

Puree the soup, either with an immersion blender or in batches in a blender or food processor. If you want a super-silky texture, put it through a food mill or push it through a fine sieve (I didn't bother; a more rustic texture is fine with me). Add the mint, the green parts of the scallions, lime juice, the coconut milk, and fish sauce (if using). Simmer for 5 minutes or so. Serve hot.

Serves 4-6.

Variations: Substitute cilantro or Thai basil for some or all of the mint.