Heat pot on medium-low.
Add olive oil, then onion, red pepper, and salt, and cook covered, stirring
occasionally, until tender for 8 to 10 minutes.
Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and
cook for 1 minute.
Stir in ground coriander and ground cumin and cook 1 minute.
Add tomatoes and water; increase heat and simmer, partially cover it for
10 minutes. While tomatoes are cooking, toast 2 pocketless pitas.
Using a blender, puree soup until smooth.
Combine brown sugar in a bowl with butter, finely shredded unsweetened
coconut, and cilantro. Spread onto toasted pitas, then cut and serve with
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.