Ingredients
Scale
- 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
- 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
- Add the basil and tomato paste and mix through until well combined, stirring for around a minute ensuring the mix does not catch.
- 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
- Once the soup is at boiling point, turn the heat down to low and simmer for around 20 minutes or so
- Remove from the heat and cool slightly, for around 5 minutes
- With an immersion blender (or regular blender) blend until the mixture is smooth
- Add the coconut cream and reheat to boiling point before serving or if serving to young children you may wish to serve without reheating