This soup is quick and super tasty – made with staples from the pantry!
- 2 tbsp coconut oil
- 1 yellow or white onion, sliced thin
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.
Transfer to a blender or use an immersion blender and blend till smooth.
Return to pan, stir in coconut milk and cook over low heat for 10 minutes.