‘Cream’ of tomato soup {dairy free}
Course
Main Dishes
Cuisine
Healthy
,
Vegan
Servings
2
people
Servings
2
people
Ingredients
1/2
tbsp
odourless/mild coconut oil
1
small onion
diced
1
small carrot
diced small
1
garlic clove
minced
1
400g tin
chopped tomatoes
200
ml
unsweetened almond milk
or vegan milk/ cream of your choice
1
tbsp
tomato puree
1/2
tsp
maple syrup
1/4
tsp
salt
freshly ground black pepper
Instructions
Melt the coconut oil in a saucepan and fry the onion and carrot together for 5 minutes, taking care not to let the onion brown.
Add the crushed garlic and fry on low for 1 more minute.
Add all the rest of the ingredients and simmer with the lid on for 10 minutes.
Now blend it until smooth and creamy! I used a hand-held blender in the saucepan, but you could also use a standard blender. Enjoy!