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creamy coc0nut soup

CREAMY COCONUT TOMATO SOUP

Fresh herbs brighten up the flavor of everything, including soups. The aromatic leaves also have nutritional value offering potent little doses of antioxidants and not a drop of extra salt or fat. So here’s a recipe that will help to enhance a healthy diet and protect you against cancer and heart disease… Soup’s on! 

What To Do With All That Fresh Harvest

It’s almost time to pull up my garden and give the soil some rest and rejuvenation until spring. If your garden was a successful as mine was this year, you may be wondering just how in the world you’re going to use up all those beautiful veggies before the first frost arrives? Try fermenting, dehydrating and making fabulous freezable sauces and soups for EASY pull out meals!

I’ve got tons of tomatoes popping up; Roma, heirlooms, cherries, and classic beefsteaks. We’ll have enough tomato soup, spicy salsas, and marinara sauce to last all winter long… My mama taught this Italian girl well!

Here’s one delicious way to use some of those tomatoes. It is my twist on a classic tomato soup…enjoy!

 

Creamy Coconut Tomato Basil Soup

Nothing says comfort better than warm bowls of vine ripen tomato soup. No ripen tomatoes in sight? No worries; take yourself down to your local farmers market and purchase the most red, ripe and juiciest tomatoes you can find. The riper the better your soup will be!

INGREDIENTS:

  • 1 green onion, chopped
  • 1 clove of garlic, peeled and chopped
  • 1 carrot, peeled and coarsely grated
  • 1/4 cup of fresh basil, leaves picked, stalks chopped
  • 1 cup of fresh coconut meat
  • 2 tablespoons coconut nectar
  • 12 super-ripe tomatoes
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon red wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon freshly ground black pepper or to taste

Coconut Cream 
Add one cup of coconut meat to 2-3 tablespoons water, 2 tablespoons coconut nectar and a pinch of salt. Blend until smooth. Place in air tight container and rest in refrigerator for 1-2 hours before serving. This allows cream to firm.

Garnish
Fresh basil leaves
Coconut cream dollops

Add all ingredients into a high powdered blender and process until smooth, creamy and warm. Place in bowl add coconut cream dollop with fresh basil leaves and serve.

For more irresistible vegan inspiration visit ChefTinaJo.com!

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