By Chef Jo Ann Kim
In a saucepan over medium heat, add ghee and shallot, and sauté
for a few minutes until softened. Add tomatoes, all seasonings,
tomato paste, cream, salt and pepper.
Simmer for about 25-30 minutes. Lastly, add orange juice and
purée in a blender.
Serve warm with an extra coconut cream and basil to top.