14 ounces (1 can) diced tomatoes in juice (no added sugar)
2 tbsps olive oil
3 garlic cloves, minced
1 small fresh or dried red chilli pepper deseeded
1 carrot, peeled and thinly sliced
1 ½ cups coconut milk
1 tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves for garnishing
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1. Heat the oven grill and place a rack in the middle of the oven. Strain the tomatoes and reserve the juices.
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2. Spread the tomatoes on a rimmed baking sheet, drizzle it with olive oil and grill until it becomes lightly browned which takes around 8 minutes.
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3. Combine the browned tomatoes, garlic, chilli powder, coconut milk, carrot, reserved tomato juice and lemon juice, pureeing it in a food processor until smooth.
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4. Transfer this to a medium saucepan and bring to the boil over a medium heat. Reduce to simmering and cook for 5 minutes. Season with the pepper and salt, garnishing it with parsley leaves to serve.
CategoryLunch, SoupCuisineKetogenic-Vegan
Ingredients
14 ounces (1 can) diced tomatoes in juice (no added sugar)
2 tbsps olive oil
3 garlic cloves, minced
1 small fresh or dried red chilli pepper deseeded
1 carrot, peeled and thinly sliced
1 ½ cups coconut milk
1 tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves for garnishing