Creamy Coconut Tomato Soup
Ingredients
- 1 can crushed tomatoes
- 1 can unsweetened, organic coconut milk (full fat)
- 2 cloves garlic smashed and chopped
- 2 Spanish onions peeled and sliced
- 1 inch ginger grated
- 1 large red bell pepper de-seeded and roughly chopped
- 1 tablespoon avocado or coconut oil
- to taste sea salt
- optional fresh cilantro for garnish
Instructions
- In a large pot, heat oil. Add garlic, ginger and onion. Bring heat to medium low and saute until onions begin to soften but not fully brown.
- Add bell pepper and crushed tomatoes, bring to a boil then simmer for 10-15 minutes until bell pepper softens.
- Remove from heat. In batches, blend soup in a high-speed blender until creamy.
- Transfer creamed soup back to pot. Add 1 can of coconut milk and stir until fully mixed.
- Season with sea salt. Serve hot with extra coconut cream drizzled on top or chopped fresh cilantro.
