Creamy Tomato and carrot soup

tomato carrot soup

4 medium organic tomatoes, center stem area cut out
4 cloves garlic, roughly chopped and allowed to rest for 5 minutes
1/2 cup organic sweet white onions, roughly chopped
2 tablespoons organic unrefined coconut oil
1 large organic carrot, peeled and roughly chopped
1 teaspoon Celtic sea salt
1 3 inch sprig of fresh rosemary
1 can organic full fat coconut milk

tomato carrot soup

tomato carrot soup

method

     Fill a medium saucepan halfway with filtered water and bring to a boil. Gently drop tomatoes in boiling water. Let the tomatoes set in the water for 3 to 5 minutes, or until skins start to split or come off. Remove tomatoes from water with a slotted spoon and set aside to cool. Dispose of water, and using the same saucepan, place the peeled tomatoes (remove skins as necessary), garlic cloves, onion, coconut oil, carrot, salt, and rosemary sprig in the saucepan. Stir and press down on tomatoes to break them up. Cover and allow to simmer for 1 hour or until carrots become very soft. Add a bit of water if necessary to avoid burning. When carrots are soft, remove rosemary, pulling off any remaining leaves and adding to the soup if you would like. Add coconut milk and stir to combine. Using a blender or hand held emulsion blender, puree soup until smooth. You can add more coconut milk or water if it is too thick. This recipe yields one large or several small bowls of soup; if you prefer to have more, simply double it. Enjoy.

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