Creamy Tomato Soup with Coconut Milk
I have been playing around with coconut based recipes- the health benefits of coconut have been gaining attention lately. Coconut milk and coconut oil contain Lauric acid, a substance with anti bacterial and anti viral properties. Put simply–it’s a great thing to add to your diet during cold and flu season or any time you need an immune system boost.
Is it high in fat? Yes. However, research from the National Institutes of Health shows that this vegetarian source of saturated fat might in fact lower bad cholesterol while raising your heart healthy HDL levels. Some say it even helps reduce belly fat.
Now, on to my soup recipe. This was rich and packed with flavor beyond my wildest dreams. The combo of onion, garlic, tomato, and coconut delivers a super charged immune boosting soup loaded with vitamin C, and anti viral, antibiotic goodness. I had a lonely sweet potato in the pantry that I added to thicken the soup while providing extra nutrition. I think the slight sweetness really balanced out the acidity in the tomatoes. Also- I tried to use organic products whenever possible. Who wants to eat a bowl of pesticides?!?
1 28 oz can crushed tomatoes packed in juice
1 can coconut milk
1 quart chicken or vegetable stock
3 cloves garlic
1 small diced red onion
1tbs coconut or olive oil
1 med sweet potato
Salt, pepper, shredded Parmesan, toasted pine nuts
* pierce sweet potato with fork and microwave 4 minutes until tender. Remove flesh and mash.
* heat oil in soup pot over medium. Add garlic and onion. Sauté 3-5 minutes until onion is translucent. Add tomatoes, coconut milk, broth. Stir to combine. Increase heat to boil. Reduce heat, stirring occasionally. Cook 30 minutes. Remove 1cup soup and place in blender with sweet potato. Purée till smooth. Add to soup and stir.
Season to taste with sea salt and fresh ground black pepper. Ladle soup into cups or bowls and garnish as desired.
Note: I left mine chunky. You can purée the entire soup if you prefer less texture.