20-Minute Coconut Milk Tomato Soup
This 20-Minute Coconut Milk Tomato Soup is super easy, creamy, and delicious. Plus it is ready to be served in less than 20 minutes!
Ingredients
- 1 tablespoon coconut oil
- 1 onion, large
- 1 carrot, large
- 796 grams canned tomatoes, whole or diced (one large can)
- 2 tablespoons fresh ginger roughly chopped
- 4 garlic cloves roughly chopped
- 1 teaspoon ground cumin
- 396 grams coconut milk (one can)
- 1.5 teaspoons salt plus more to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat
- Roughly chop the onion and carrot and add them to the pot
- Roughly chop the ginger and garlic and add to the pot with the veg
- Add the salt and sweat the veggies with the lid on for anywhere from 3-10 minutes depending on how much time you have
- Add the cumin, then the canned tomatoes and coconut milk, reserving a little bit of the coconut milk if you want some to drizzle on top
- Bring the whole mixture to a boil before reducing the heat and simmering on medium-low heat for 8-10 minutes or until the veggies are tender.
- Puree until smooth with an immersion blender or whatever blending implement you prefer
- Adjust the consistency with a splash of water if needed
- Check for seasoning and add a few pinches of salt if needed
Video
Nutrition
Calories: 128kcalCarbohydrates: 12.6gProtein: 2.4gFat: 8gSaturated Fat: 6.8gSodium: 610mgPotassium: 434mgFiber: 2.9gSugar: 6.1gCalcium: 33mgIron: 1mg
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