This creamy Vegan Tomato Coconut Soup, created by Adrienne Creer, got lots of compliments at a recent Pendle Hill lunch!
- 8 tablespoons vegetable oil
- 10-12 fresh tomatoes or a 30-ounce can of tomatoes, chopped
- 2 potatoes, diced
- 2-3 onions, diced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1-2 teaspoons red pepper flakes (or to taste)
- 14-ounce can of coconut milk
- 1-2 tablespoons fresh or dried oregano
- salt and pepper to taste
Heat a dutch oven or stock pot over medium heat. Add 2 tablespoons oil. Add the minced garlic and red pepper flakes and saute a couple of minutes. Add the tomatoes. Let this mixture warm gently over low heat.
Saute the rest of the vegetables in 2 tablespoons oil in another pan over low heat. When they’re all cooked through and soft, place this mixture in a blender or food processor. While blending, stream in the remaining oil.
Stir the blended vegetable mixture into the tomatoes. Bring to a light boil. Add the coconut milk. Add oregano, salt, and pepper to taste.