Place tomatoes, carrots, ginger and onions in a heavy pan.

Add hot water or stock along with salt and pepper.

Cook till vegetables are done.

Add grated coconut and cook again.

Rub through soup sieve.

Prepare white sauce using butter, flour and milk.

Add the vegetable puree gradually. (The sauce and the vegetable puree should be at room temperature)

Reheat and garnish with roasted coconut and parsley.