CARROT TOMATO SOUP WITH COCONUT

March 5, 2015

A bowl of orange goodness! This recipe is a healthy no-brainer. Only a few ingredients – you can even leave out the turmeric – and then it’s just a little chopping and a short cooking time. The soup stores perfectly well – great for taking to work the next day! 

Personally I usually choose fresh ingredients over canned food. But especially in winter it’s sometimes hard to get good quality vegetables. If you can’t get really ripe and flavorful tomatoes I would apt for canned ones here. 

 

CARROT TOMATO SOUP WITH COCONUT

  • 1 tablespoon coconut oil [olive oil]
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoon ground turmeric
  • 10 carrots
  • 1 can (400g) plum tomatoes [or approx. 5 fresh ones]
  • water
  • salt
  • pepper
  • 1 can (400g) coconut milk

fox_carrot_tomato_soup

_ chop onion and mince garlic

_ sauté them together with turmeric in coconut oil [until soft and fragrant]

_ rinse and slice carrots [the larger the chunks – the longer it will take to cook] 

_ dice tomatoes [if going for the fresh tomato option]

_ add carrots and tomatoes to the onions [cook for a minute or two]

_ add water until just covered

_ season with salt and pepper

_ cover and simmer for 15 to 20 minutes [until carrots are super tender]

_ use an immersion [hand] blender to puree the soup [add a little water if it’s getting too thick_ once all lumps are gone add the coconut milk

_ mix well and season with more salt and pepper if necessary

fox_carrot_tomato_soup

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