Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk (unsweetened)
  • 1/4 cup (10g) fresh basil leaves, packed
  • 1 tsp lemon juice

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the diced onion and cook until translucent and soft (about 5 minutes).
  2. Stir in the minced garlic, cumin, and turmeric. Stir constantly for 60 seconds until the spices smell toasted and fragrant.
  3. Stir in the tomato paste. Cook for 2 minutes until the paste turns a deeper, brick red color.
  4. Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  6. Cover the pot and simmer for 15 minutes until the tomatoes have softened completely.
  7. Remove the pot from the heat entirely. Stir in the full fat coconut milk and fresh basil leaves.
  8. Use an immersion blender to purée the soup directly in the pot until the texture is completely smooth and the color is a consistent, creamy orange.
  9. Stir in the lemon juice. Season with salt and pepper to taste. Note: If it tastes too sharp, a pinch of maple syrup balances the acidity.