Tomato Coconut Soup
(This is a great recipe for the changing, cooling weather. Simple, and just warms while you do other work in the house.)
2 pounds tomatoes
1 can coconut milk
1/2 pound of onions
2-3 cloves of garlic
2 TBSP coconut oil (or butter or olive oil)
salt and pepper
splash of lemon juice
splash of maple syrup (or honey)
Melt coconut oil (or butter or olive oil) in a pot over low heat. Chop onions and garlic and toss in to sautee. When the onions are tender throw in chopped tomatoes and coconut milk. Let everything simmer and have the flavors get to know each other. When the tomatoes hve softened, use an immersion stick blender, or transfer to blender to blend until smooth. Return to the pot and then add salt, pepper, lemon, and maple syrup to taste.
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