Paleo Spicy Tomato Basil Soup

Ingredients

• 2 Tbs. coconut oil
• 1/2 large yellow onion, diced
• 2 large carrots, chopped
• Sea salt and pepper
• 14 oz. can diced tomatoes
• 4 c. vegetable or chicken stock
• 1 c. full fat coconut milk
• 1/4 - 1/2 tsp. red pepper flakes
• 2 tsp. FINE balsamic vinegar
• 1 Tbs. fresh basil, minced

Directions

1. In a large stockpot, over medium heat, melt the coconut oil and saute onions until translucent.
2. Continue to cook until carrots begin to soften.
3. Add the carrot, sea salt, and pepper. Add canned tomatoes and stock to bring to a boil.
4. Reduce heat to a simmer. Add coconut milk and simmer a few minutes more.
5. Transfer, in batches, to a high speed blender, adding red pepper flakes, the best balsamic you can find, and fresh basil. Puree until smooth.
6. Serve drizzled with coconut cream and garnished with fresh basil for an exquisite presentation.

Recipe is inspired by this cookbook!