Creamy Coconut Tomato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.

Step 2

Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes. Add broth to desired taste and texture and simmer for additional ten minutes.

Step 3

Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)

Step 4

Add broth to desired texture and adjust seasonings as needed. Simmer additional 5 - 10 minutes.

Step 5

Ladle the soup into bowls and serve.