Tomato Coconut Soup

1 can Full-Fat Coconut Milk, full fat
1 Red Onion. chopped, diced
6 Tomatoes, chopped in quarters
1/4 cup Cilantro, chopped
1 teaspoon Garlic, minced
1 teaspoon Minced Ginger, minced
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Turmeric
1 tablespoon agave nectar, (see list of subs in Notes)

For the Instant Pot:
Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

For Stove Top:
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

SUBSTITUTIONS:
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.

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