Healthy Tomato Soup with Coconut and Curry

Ingredients

• •2 tablespoons coconut oil
• •1 onion
• •1 bell pepper
• •1 carrot
• •kosher salt
• •1 garlic clove
• •24 ounces canned tomatoes
• •2 teaspoons curry powder
• •1 cup chicken bone broth
• •13 ounces coconut milk
• •1 lime
• •pepper
• •½ cup microgreens
• •4 tsp hemp seeds

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Method

From foodista.com — read the original

1. 1In a medium pot over medium-high heat, warm the coconut oil until melted.
2. 2Add the onion, bell pepper, carrot, and a pinch of salt and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes.
3. 3Add the garlic and curry powder and cook until fragrant, about 1 minute. Then stir in the tomatoes and a pinch of salt. Cook, stirring, for another minute.
4. 4Add the broth and simmer until the tomatoes are cooked, 10 to 15 minutes.
5. 5Remove from the heat and blend until smooth with an immersion blender or regular blender. Return to the stove over medium heat. Stir in the coconut milk and a squeeze of lime and cook for another minute. Season with salt and pepper to taste.
6. 6Garnish with microgreens and hemp seeds, if using.