Prep time: 15 minutes
Cooking time: 45 to 50 minutes Serves 6 to 8 (about 2 quarts)
2 tablespoons olive oil
2 carrots, finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup flour
4 cups puréed or diced tomatoes (fresh or canned), with juice
Scant teaspoon baking soda (it acts as a stabilizer)
1 to 2 cups water
2 teaspoons dried basil
3 stalks fresh basil
1 14- to 16-ounce can coconut milk, light or regular
2 teaspoons sugar
2 teaspoons light-colored vinegar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Dash cayenne or other spicy pepper
In a stockpot, heat oil over medium heat and cook carrots, onion, and garlic until soft and translucent, about 7 minutes. Sprinkle flour on the vegetables and cook 3 minutes longer, slightly browning the flour. Working quickly, add the tomatoes, baking soda, and 1 cup water to the pot and stir. Bring to a boil, reduce heat to a simmer, and add herbs, coconut milk, sugar, vinegar, salt, pepper, and cayenne, stirring to combine. Simmer for 30 minutes, thinning with water if desired. Allow to cool slightly. Remove herb sprigs and purée the soup in batches, either in a blender or using an immersion blender, until smooth. Taste and add salt and pepper as needed.
The moral of the recipe; go for it. Make supper. I didn’t simmer or add water, my garlic was a little old, and like I said, no carrots or basil. And still, delicious. I served it with a grilled Cashew Bettah Cheddah sandwich for a very satisfying meatless Monday. So get in there and make something delicious.
