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Tomato-Basil Soup

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Recipe by Vegan Chef, Melissa Costello of Karma Chow

2 TBL Coconut oil
1 onion, chopped
4 carrots, peeled & chopped
1 leek, white part only, thinly sliced
3 stalk celery, diced
3 cloves garlic, chopped
4 cups veggie broth
2 cans – 28oz fire roasted whole tomatoes
Leaves from 4 thyme sprigs
1 bay leaf
1/2 cup coconut creamer or So Delicious Unsweetened Coconut Milk
Hanful of freshly chopped basil
Sea salt & pepper to taste.

Heat the coconut oil in a large stock pot, over medium heat. Add onion, carrot, celery, garlic and cook for about 10 minutes stirring frequently.
Add the veggie stock, tomatoes with juice, thyme & Bay leaf. Bring to a boil then reduce heat and simmer for about 30 minutes. Remove from heat and season with salt and pepper.
Remove bay leaf and puree soup in blender or with hand blender. Add coconut creamer or coconut milk and fresh basil. Stir well to combine.

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