- 2 tbsp grass coconut oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, chopped
- 6-7 large tomatoes, roughly chopped
- 1 tsp coconut sugar
- 1 tablespoon tomato paste
- 1/4 cup fresh basil leaves, roughly chopped
- 3 cups vegetable stock
- 1 tbsp sea salt
- 2 tsp black pepper
- 1/2 cup coconut milk (from the can)
- Heat oil in heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 8-10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, coconut sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the coconut milk to the soup, stir well and transfer to a blender. Alternatively, you could use an immersion blender. Transfer soup back to the pot and gently heat (if necessary). Serve with fresh black pepper and basil leaves.
- To discard some of the pulp, you can pour the soup through a strainer before adding back to the pot. I was ok with a little pulp, but just a suggestion.