10 minutes
15 minutes
2-4 servings
3-4 tomatoes, large, fresh, peeled and diced
1 Tb olive oil
1 C chicken broth
1 Tb coconut sugar
1 tsp curry powder
1/2 C coconut cream (from the top of the can of coconut milk)
Salt to taste
Cook prepared tomatoes in olive oil over medium heat until soft.
Stir in stock, sugar, and curry.
Cook, stirring about a minute, then remove from heat and cool slightly.
Pour mixture into blender or food processor.* Add coconut cream and salt, and blend until smooth.
Add additional stock for a thinner consistency, if desired. Plate and enjoy!
If serving cold, chill for at least 30 minutes in the refrigerator.
*An immersion blender could also be used.
Inspired by Carol Caris