Creamy Tomato Soup

Ingredients

• 1 tbsp olive oil
• 1 onion diced finely
• 2 carrots diced finely
• 2 cloves garlic
• 1 tsp dried basil or 1 tbsp freshly chopped leaves
• I tbsp tomato paste
• 2 400g can tomatoes
• 2 cups vegetable stock
• 2/3 cup coconut milk

Instructions

1. 1

   In a large soup pot over a medium heat the oil and saute the onions, carrots and garlic until softened, around 2 or 3 minutes

2. 2

   Add the basil and tomato paste and mix through until well combined, stirring for around a minute ensuring the mix does not catch.

3. 3

   Add the canned tomatoes along with two cups of stock, one cup of water and season with salt and pepper and bring the soup to the boil

4. 4

   Once the soup is at boiling point, turn the heat down to low and simmer for around 20 minutes or so

5. 5

   Remove from the heat and cool slightly, for around 5 minutes

6. 6

   With an immersion blender (or regular blender) blend until the mixture is smooth

7. 7

   Add the coconut cream and reheat to boiling point before serving or if serving to young children you may wish to serve without reheating