Tomato Coconut Soup By Tara

1. 1

   1. Heat oil in large soup pot at medium heat (5-6). Add onion and cook until slightly browned

2. 2

   2. Add carrots, cook for 3 minutes and add cumin. Cook another 2 minutes.

3. 3

   3. Add canned tomatoes and vegetable stock. Cook and stir occasionally for 20 minutes, allowing to simmer or until carrots are tender.

4. 4

   4. Add coconut milk and ginger and cook 2-3 minutes more. Add S & P to taste & Serve Hot!

5. 5

   Serve with Grilled Cheese croutons on top & drizzle of basil oil

* Per serving · 4 servings · Values may vary.

No additional tips available.