Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, finely diced
  • 4 cloves garlic, minced
  • 56 oz canned whole peeled or diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup unsweetened coconut milk
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or pot. Add the diced onion and carrots, cooking for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rust color and smells fragrant.
  3. Pour in the canned tomatoes with their juices and the vegetable broth. Stir in the dried oregano and basil.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes until the vegetables are completely tender.
  5. Remove the pot from heat. Stir in the unsweetened coconut milk, sea salt, black pepper, and fresh lemon juice.
  6. Use an immersion blender to puree the soup until completely smooth, or process in a countertop blender in batches.