Thai Green Tomato Soup

Spice Profile: ajwainn, asafetida, black pepper, cardamom, cloves, coriander, cuminn, fennel, fenugreek, ginger, long pepper, mace, mustard, nutmeg, pequin chiles, red chile flakes, star anise, turmeric

Chop & sauté 1 onion in 2 Tbsp olive oil in a Dutch oven or large soup pot 5-ish mins until translucent. Add 1-2 cloves chopped garlic for 1 min more. Add 2 stalks chopped celery, all 3lbs of green tomatoes - coarsely chopped, 2 cups water, 1-ish tsp salt, & the full spice packet (2 tsp Stock+Spice Curry #3). Bring to a boil & reduce to simmer for 30-ish minutes until tomatoes are soft. Using an immersion blender or food processor, carefully puree until smooth. Add 1 can unsweetened coconut milk, (reserving 2-ish Tbsp), & combine thoroughly. Serve & garnish with the remaining coconut milk. Enjoy!