Ingredients:
3 C chopped onion
2 T coconut oil
6 cloves fresh garlic
1/4 C minced fresh ginger
3 T curry
3 T garam masala
4 C vegetable stock
8 C fresh, ripe tomatoes (or canned, if you are in a deep
freeze like I am here in Michigan
in February)
1 C full fat coconut milk
Method:
Sautee the veg in the coconut oil until soft. Add the spices
and stir. Add the stock and tomatoes. Cook until well blended and the tomatoes
are totally soft. Add the coconut milk. Allow to sit for a while with a lid on
and the heat off to meld all the flavors. Blend until completely smooth. For a beautifully silky soup, strain before
serving.
From Tracy's Living Cook Book
www.mylivingcookbook.blogspot.com
