Carrot, Tomato and Coconut soup
1 tbsp coconut or olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric
10 medium sized carrots, sliced
1 can plum or tomatoes
Water to cover
Sea salt & black pepper
1 can coconut milk
Heat oil in a pan.
Add onions, garlic and turmeric and sauté until soft and fragrant.
Add carrots and tomatoes and cook for a minute or so, while stirring. Add water, sea salt and pepper, cover and let simmer for 15-20 minutes until carrots are tender.
Use a blender to puree until smooth.
Stir in the coconut milk, taste and adjust seasoning to taste.