243 kcalCream Of Tomato Soup
40 min serves 6
VeganGluten-Free
3gprotein17gcarbs20gfat
Ingredients
- •2 tbsp coconut oil
- •1 medium carrot
- •3 tbsp tomato paste
- •1 tbsp maple syrup
- •2 sprigs thyme
- •13½ oz coconut milk
- •1 medium onion
- •2 cloves garlic
- •3 cups vegetable stock
- •1 tbsp lemon juice
- •15 oz canned tomatoes
- •1 gf bay leaf
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Method
From foodista.com — read the original
- In a large pot add coconut oil, onion, garlic and carrot, saut on medium heat until just soft, about 5 minutes
- Add tomato paste and cook for about 2 minutes while stirring
- Add stock, maple syrup, lemon juice, thyme, bay leaf and tomatoes, simmer for about 20 minutes, stirring occasionally
- Remove from heat, remove bay leaf and thyme, and add to food processor or blender, blend until smooth
- Return to pot and stir in coconut milk, add sea salt to taste
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com