Saturday, 3 May 2008

Carrot, Tomato, Corn & Coconut Soup

1 tbsp cold-pressed coconut oil or olive oil
1 onion, chopped
2 garlic cloves, chopped
10 medium size carrots, rinsed and sliced
5 chopped fresh tomatoes
water, enough to cover
sea salt & black pepper
1 can creamed corn
1 can coconut milk

  • Heat oil in a pot. 
  • Add onions and garlic sauté until soft and fragrant. 
  • Add carrots and tomatoes and cook for a minute or so, while stirring. 
  • Now add water, sea salt and pepper, cover and let simmer until the carrots are tender. 
  • When the soup is ready, use an immersion (hand) blender to puree until smooth or use a regular blender, mixing the soup in batches.
  • When all is blended, stir in the coconut milk and creamed corn.