46 oz. tomato juice (1 large can)
21 oz. coconut milk (1 1/2 cans)
3 tablespoon dried parsley
1 tablespoon garam masala
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (or to taste)
4 cloves minced garlic (or to taste)
1 bay leaf
1 cup unsweetened coconut flakes (optional)
Mix all ingredients in a large pot. Bring to a gentle boil over medium-high heat. Simmer over medium-low heat for 25-30 minutes. Serve.