Spicy Coconut Tomato Soup

14 ounces (1 can) diced tomatoes in juice
3 tablespoons olive oil
3 cloves garlic, minced
1 small fresh or dried red chile pepper, seeds removed for less heat
1 carrot, peeled and thinly sliced
1 1/2 cups coconut milk
1 tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves, for garnish

Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.

In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, coconut milk, reserved tomato juice, and lemon juice; purée until smooth.

Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

Adapted from: Whole Living: Body+Soul, January/February 2006 [archive.org]