Spicy Tomato Basil Soup
Spicy Tomato Basil Soup
1-2 Tbs. coconut oil
1/2 large yellow onion, diced
2 large carrots, chopped
Sea salt and fresh ground pepper
1 14 oz. can diced tomatoes
4 c. vegetable or chicken stock
1 c. full fat coconut milk
1/4 – 1/2 tsp. red pepper flakes (depending upon your palate)
2 tsp. FINE balsamic vinegar
1 Tbs. fresh basil, minced
1/2 large yellow onion, diced
2 large carrots, chopped
Sea salt and fresh ground pepper
1 14 oz. can diced tomatoes
4 c. vegetable or chicken stock
1 c. full fat coconut milk
1/4 – 1/2 tsp. red pepper flakes (depending upon your palate)
2 tsp. FINE balsamic vinegar
1 Tbs. fresh basil, minced
In a large stockpot, over medium heat, melt the coconut oil and saute onions until translucent. Add the carrot, sea salt, and pepper. Continue to cook until carrots begin to soften. Add canned tomatoes and stock to bring to a boil. Reduce heat to a simmer. Add coconut milk and simmer a few minutes more.
Transfer, in batches, to a high speed blender (Vitamix is my favorite), adding red pepper flakes, the best balsamic you can find, and fresh basil. Puree until smooth.
Transfer, in batches, to a high speed blender (Vitamix is my favorite), adding red pepper flakes, the best balsamic you can find, and fresh basil. Puree until smooth.
Serve drizzled with coconut cream and garnished with fresh basil for an exquisite presentation.
Check out the site for more delicatible recipes:http://craving4more.com/2013/12/23/spicy-tomato-basil-soup/
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