Tomato Coconut Soup with Carrot and Celery (Print-Friendly Version)

Canned tomatoes, coconut milk and softened vegetables make a blended soup with a mild coconut finish. Cook the carrot and celery until tender before blending. Measure two cups of broth explicitly: a single 14.5-ounce can is smaller than that amount and needs topping up.

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# Ingredients You’ll Need:

→ Soup Base

01 - 2 tablespoons olive oil

02 - 1 onion, chopped

03 - 1 carrot, chopped

04 - 1 stalk celery, chopped

05 - 2 garlic cloves, minced

→ Flavor Enhancers

06 - 1 15-ounce can of chopped tomatoes

07 - 2 cups vegetable broth, measured; top up a smaller can with broth or water

08 - Handful fresh basil

09 - 1 13.5-ounce can of coconut milk

10 - Salt and pepper, to taste

# How to Make It:

01 - Heat olive oil in a soup pot and soften the chopped onion, carrot and celery, stirring so they do not scorch.

02 - Add garlic and cook briefly until fragrant.

03 - Stir in canned tomatoes with their liquid, basil and a measured two cups of broth; bring to a simmer, cover and cook about twenty minutes or until the carrot is tender.

04 - Stir in coconut milk, turn off the burner and blend using a hot-liquid-safe method and the equipment manufacturer’s instructions.

05 - Return to gentle heat, season with salt and pepper, and warm through before serving; do not boil vigorously.

# Extra Suggestions:

01 - Two US cups equal sixteen fluid ounces, so a 14.5-fluid-ounce can does not provide the stated amount.

02 - Only with equipment approved for hot liquids and following its fill and vent instructions.

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