Creamy Tomato Soup


  • 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)


  1. 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.
  2. 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.
  3. 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.