*GASP!!!* Don’t tell anybody, but there’s no meat in this soup. In fact, it’s…VEGAN!!!
But oh so tasty and full of beneficial fats and nutrients. It makes a wonderful light lunch with a salad or feel free to top it with shredded chicken, pork, or some shrimp. Cubes of avocado would also be nice. The flavors borrow from SE Asia with coconut, ginger, and cilantro whirled into every spoonful. It’s almost medicinal when you’re not feeling well.
And it’s so bloody simple, I’m almost embarrassed to call this a recipe! But it was too good not to share.
1 Tbsp. coconut oil
1 small onion, diced
1 large carrot, peeled and diced
1 1-inch section ginger, peeled and grated
3 garlic cloves, minced
1/2 cup cilantro, packed
1 28-oz. jar/box/can of diced tomatoes
1 14-oz. can coconut milk
sea salt and fresh ground pepper, to taste
1) Melt coconut oil in a large pot over medium-high heat. Add onion and carrot, sauté until softened. Sprinkle a little sea salt over the veggies, then add ginger and garlic, stirring until fragrant, about 1 minute.
2) Transfer onion mixture to a blender or food processor. Add cilantro, tomatoes, and coconut milk. Puree until smooth.
3) Pour soup back into pot and heat gently over medium heat for 20 minutes or until heated through, stirring occasionally. Season to taste with S&P. Serve! Told you it was bloody simple.