Curried Coconut Soup

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.

Serves 4.

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