Toe-mate-o or to-mat-o, it doesn’t matter this is soup, good soup

Turmeric is actually very good for you, it has a lot of medical benefits. It also helps make this soup taste great! The cream in this recipe is made from coconut milk so don’t be alarmed. Honestly I love soups, if you haven’t noticed, and I haven’t had a good tomato soup in a while so this is a blessing.

photo from http://www.sobremesa-blog.com

Ingredients 

For soup

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 teaspoon curry powder
  • 2 pounds of fire roasted tomatoes (here is a link to figure out how to do that:link)
  • 1/2 cup vegetable stock
  • 1 15oz can full fat coconut milk (liquids for soup, solids reserved for cream)
  • 1 tbsp maple, honey, or agave

For turmeric cream:

  • coconut milk solids reserved from 15oz can of milk
  • 1/2 tsp turmeric
  • pinch of salt

Soup time

  1. Heat the coconut oil over medium heat.
  2. Add the onion and cook for 5 minutes. Stir in garlic, ginger, and curry powder and cook for 2-3 minutes until very fragrant.
  3. In the soup pot, pour tomatoes, stock, and coconut milk reserving coconut milk solids in a small bowl to make the cream.
  4. Stir in maple, honey, or agave and allow the soup to simmer for 15 minutes.
  5. After soup has simmered, puree in the blender or with an immersion blender. Taste soup and season with salt and pepper to your liking.
  6. Meanwhile, add turmeric and a pinch of salt to the bowl of coconut milk solids and whip with a fork.
  7. Pour soup into bowls, stir in turmeric cream and serve. Maybe you want to garnish them with some cilantro and a side of pita bread? Just a good suggestion.

recipe originally from www.sobremesa-blog.com

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