turmeric tomato soup

I treasure a nice, flavorful soup. In 2019, my goal is to make some soups that don't include tomatoes - it feels like I'm always pulling out two cans of diced tomatoes. That being said, there is something irresistible about a good, flavor filled tomato soup. And that is this one.

I found the recipe trolling Instagram one day and was candidly drawn to the turmeric. I know the health benefits of turmeric are numerous. You won't get a whole lot healthier for eating this soup but it certainly doesn't hurt. The flavor is also not bananas strong so even picky eaters (ahem, my parents) would eat this and not even know.

I ended up making this soup and giving most of it away to a 91 year old neighbor. I kept an itty bitty bowl of it for myself pretty much to validate it wasn't poisonous. The recipe does not yield a whole lot. It's really just enough for 2 bowls which might be perfect.
  1. Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
  2. Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
  3. Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
  4. Transfer into the blender and pulse to obtain a creamy liquid.
  5. Season with salt and pepper and serve garnished whatever suits your fancy. 

Shopping List
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
½ cup low-sodium vegetable stock
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper

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