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
_ 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