Minutes Prep time: 25
Minutes Total time: 35
Servings: 7
Difficulty: Intermediate
2 tablespoons olive oil
1 red onion, diced
2 carrots, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 cans (14.5 oz each) Hunt's® Diced Tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 cups water
1 can (14 oz each) coconut milk
fresh basil, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 0 | |
| Total Fat | 16 g | 25% |
| Iron | 2 mg | 11% |
| Calories | 191 kcal | 10% |
| Sodium | 551 mg | 23% |
| Protein | 3 g | 5% |
| Saturated Fat | 11 g | 56% |
| Sugars | 4 g | 0 |
| Vitamin C | 18 mg | 28% |
Heat oil in a pot over medium heat. Add the onions and carrots and cook until onions are tranlucent and carrots are just tender, about 5 minutes, stirring occasionally. Add garlic and ginger and sauté until fragrant, about 1 minute.
Stir in tomatoes, salt, pepper, and cayenne and cook 2 minutes.
Add water and stir. Bring to a boil and let simmer for about 10 minutes.
Stir in coconut milk, remove from heat and let cool 5 minutes. Using an immersion blender or standing blender, blend tomato soup until smooth.
Garnish tomato soup with basil if desired and serve.
Tomato Soup with Coconut Milk
