Ingredients
- 2 tablespoon olive oil (to drizzle over veggies)
- 1 Tbsp of Ghee
- 1 red onion
- 1 white onion
- 5 clove garlic, minced
- couple handfuls of baby carrots
- several large ripe tomatoes
- a few bell peppers
- 1 Tablespoon organic light brown sugar
- 1-2 cans of full fat coconut milk
- bunch of celery
- 1 apple
- bunch of fresh basil, and dried basil
- handful of fresh cilantro
- 1 tbs tomato paste
- ginger paste
- 4 hot chilies (minced)
- Himalayan salt
- Ground black pepper
- 2 sweet potatoes
- 1 butternut squash
- Other soup spices if desired (I added a salt free garlic & herb seasoning)
- Panera Bread Tomato Basil bread (to toast and eat with soup)
Directions
Microwave sweet potatoes and butter nut squash until very soft.
Take out the seeds of the tomatoes. Cut all veggies in large pieces.
In a mixing bowl, combine the seeded lightly chopped tomatoes, olive oil, light brown sugar, carrots, celery, and bell peppers. Toss to coat. Place the vegetables on a baking sheet roast until caramelized, about 16 minutes. Check half way and move around, don't want to char them too much.
In a mixing bowl, combine the seeded lightly chopped tomatoes, olive oil, light brown sugar, carrots, celery, and bell peppers. Toss to coat. Place the vegetables on a baking sheet roast until caramelized, about 16 minutes. Check half way and move around, don't want to char them too much.
Season the vegetables with salt and pepper.
Heat a
soup pot over medium heat. Add some olive oil. When hot, add garlic, onions and
saute for 1 minute.
Add the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and spices. Then add the coconut milk and mix well. Cover and let
simmer for 15-20 minutes.
Add more liquid if desired. While removing the seeds of the tomatoes I filtered out the juice and it was about 3 cups of tomato juice.
Then add to blender in sections. Blend and puree the soup until uniform in texture, or as desired. Then lastly add some extra basil if desired and cilantro.
Then add to blender in sections. Blend and puree the soup until uniform in texture, or as desired. Then lastly add some extra basil if desired and cilantro.
My soup
turned out soo delicious! Nice and spicy! But I still add a drizzle of sriracha.
Cut and remove the seeds from the tomatoes and cut in large chunks
After coating all veggies in some olive oil, sprinkle some brown sugar after laying in pans for the oven
After sauteing the onions in ghee and minced garlic, add the roasted veggies
Add all spices
Add coconut milk
Simmer and add more liquid as desired
Mix well and let simmer...don't overcook the veggies, this soup is amazing with a little bit of a crunch from the veggies after blending
Blend in chunks
Soup is now ready to serve hot!
