2. Curry Coconut Tomato Soup
This dairy-free soup is thick and creamy. The curry aroma that wafts through your home while it cooks will call your friends and family to the kitchen as they follow their nose. The curry tomato taste sensation is ideal for lunch or an evening meal.
INGREDIENTS
2-cups chicken broth.
2-can whole peeled tomatoes.
1-can full cream organic coconut milk.
1-red bell pepper, julienned.
1-red onion, sliced.
1-clove minced garlic.
1-carrot, chopped.
2-tablespoons coconut oil.
2-Teaspoons curry powder.
Juice of 1-lime.
Cracked black pepper and crushed Himalayan pink salt.
METHOD
Take a crockpot and place over medium heat. Warm the coconut oil till melted and add the garlic, carrots, bell pepper and onion, cooking until golden brown. Toss in a pinch of salt and occasionally stir until the carrots char and the peppers wilt.
Add the curry powder and stir in the tomatoes. Throw in the chicken broth and the coconut milk and stir until everything mixes evenly. Remove from the heat and blend with an immersion blender until smooth. Return the soup to the stove and season with salt and pepper to taste. Add the lime juice and stir until warm. Serve with cilantro for garnish.