• Tomato Coconut Soup

VEGAN & GLUTEN-FREE

By Casey Colodny (The Mindful Hapa)
  • Servings: 4

Ingredients

1 Tbsp. olive oil

1 cup chopped onion (1 small/med. onion)

½ tsp. cardamon, ground

½ tsp. cumin, ground

¼ tsp. clove, ground

½ tsp. salt

1 Tbsp. sugar

2, 14.5 oz. cans diced tomatoes

1, 13.5 oz. can full-fat coconut milk

Fresh cilantro (optional garnish)

Coconut cream (optional garnish)

Preparation

1. Heat olive oil over medium heat in a saucepan.

2. Once hot, add onion, cardamom, cumin and clove. Sauté on medium heat until onion is clear and spices are fragrant.

3. Add remaining ingredients and bring to a boil.

4. Reduce to a simmer and cook 15–20 minutes.

5. Transfer to a blender, or use a hand blender, and blend until smooth.

6. Optional: garnish with fresh chopped cilantro and a swirl of extra coconut cream.

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