Prep and cook time:  1 hour     Serves 8

2   tablespoons coconut oil
1   onion, chopped
4   carrots, peeled and chopped
1   leek, white part only, thinly sliced
3   stalks celery, diced
3   cloves garlic, chopped
4   cups vegetable broth
2   cans (28-ounce) fire-roasted whole tomatoes
4   fresh thyme sprig leaves
1   bay leaf
½  cup coconut creamer or unsweetened coconut milk
handful of freshly chopped basil
sea salt and pepper to taste.

Heat the coconut oil in a large stock pot, over medium heat. Add onion, carrots, leeks, celery, and garlic and cook for about 10 minutes, stirring frequently. Add the vegetable stock, tomatoes with juice, thyme, and 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 purée the soup in a blender or with a hand blender. Add coconut creamer or coconut milk and fresh basil. Stir well to combine.

Recipe provided by Karma Chow.