Tomato Coconut Soup

In 5 qt. Cooking pot add the following:

1 heaping tbs. Coconut oil.....let cover bottom of pan
Add 1 cup of chopped onion
1 cup chopped celery
Saute in oil to your desired tenderness
Next add 1 (28 oz) can or fresh crushed tomatoes
3 cups purified water
1 bay leaf
2 tsp. Oregano ( I use 1 drop of oregano oil..Young Living)
Pinch of cinnamon ( or 1 drop of oil)
1 12 oz. Can coconut milk
Salt and pepper to taste (Himalian)
Sugar to taste..I found sugar is too much as coconut milk is very sweet
Pinch of cinnamon
Coconut milk should be added after first ingredients are hot ( about 5 min.)
Remove bay leaf.
Can put in blender in small batches to puree but we like it chunky. Garnish with toasted shredded coconut....
Just toast under broiler couple min.
I like a small dash of cayenne pepper but might be too hot for you....this is a healthy tummy warming soup that
You can't stop eating...and low calorie too!

Thanks to Kay Spinosa for sharing!

The Power Hour:
Show-Schedule
(7-10am CST)
···Listen Live

Listen FREE thru Global Star Satellite Feed

Home Page | Contact | FAQ

All logos and trademarks in this site are property of their respective owner.
FAIR USE NOTICE: This site contains copyrighted material the use of which has not always been specifically authorized by the copyright owner. We are making such material available in our efforts to advance understanding of environmental, political, human rights, economic, democracy, scientific, and social justice issues, etc. We believe this constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the US Copyright Law. In accordance with Title 17 U.S.C. Section 107, the material on this site is distributed without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. For more information go to: http://www.law.cornell.edu/uscode/17/107.shtml