Creamy Coconut Tomato Soup
- Level: Easy
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 16
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 704
- Total: 45 min
- Active: 25 min
Ingredients
1 tablespoon coconut oil
1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)
Directions
- 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.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, 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.
- 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.)
- Ladle the soup into bowls and serve.