CREAMY COCONUT TOMATO SOUP

INGREDIENTS

56 oz fresh tomatoes, peeled, crushed

2 cups tomato juice

2 cups chicken stock

¼ pound coconut butter, melted

14 basil leaves, torn

1 cup coconut milk

Salt and black pepper to the taste

DIRECTIONS

Put tomatoes, tomato juice and stock in a saucepan, heat up over medium-high heat, bring to a boil, reduce heat, stir and simmer for 30 minutes. Pour this into a blender, add basil, pulse very well and return to saucepan. Heat up the soup again, add butter, salt, pepper and coconut milk, stir, cook over low heat for 4 minutes more, divide into bowls and serve.

NUTRITIONAL VALUE

Fat: 33 g

Carbs: 30 g

Protein: 8 g

Total Calories: 200 Calories