This roasted-tomato goodness was loosely inspired by a soup from Watercourse restaurant here in Denver, though I took it in a richer and creamier direction (partly with the addition of squash.... I love squash):
1 Thai kabocha squash
10 Roma tomatoes
1 medium onion
1/2 can lite coconut milk
1/3 cup shredded coconut
1 tsp tamarind paste
2 tsp cumin seeds
1 tsp turmeric
Halve and seed both the squash and the Romas. Brush them with a little olive oil and bake at 250 for about an hour until thoroughly roasted and getting a little black on the edges.
Peel the squash, and puree it with the tomatoes and coconut milk in the food processor.
In the meantime, thinly slice the onion and sautee it over medium-low heat with the cumin in a tiny bit of oil.
Once the onion is cooked, add 4 cups water and whatever quantity of your bullion goes with 4 cups (4 tsp for the brand I had on hand).
Once this is boiling add the (gorgeously deep orange) squash/tomato puree. Then add the shredded coconut, tamarind, turmeric, and asefoetida. Taste, adjust, etc.