Spicy Tomato Basil Soup

 

Spicy Tomato Basil Soup 

1-2 Tbs. coconut oil
1/2 large yellow onion, diced
2 large carrots, chopped
sea salt and fresh ground pepper
1 14 oz. can diced tomatoes
4 cups vegetable or chicken stock
1 cup full-fat coconut milk
1/4 – 1/2 tsp. red pepper flakes (depending upon your palate)
2 tsp. FINE balsamic vinegar
1 Tbs. fresh basil, minced

 

In a large stockpot, over medium heat, melt the coconut oil and sauté onions until translucent.  
Add the carrot, sea salt, and pepper.  
Continue to cook until carrots begin to soften.  
Add canned tomatoes and stock to bring to a boil. Reduce heat to a simmer. Add coconut milk and simmer for a few minutes more.

Transfer, in batches, to a high-speed blender (Vitamix is my favorite), adding red pepper flakes, the best balsamic you can find, and fresh basil. Puree until smooth.