Carrot, Tomato & Coconut Soup

Carrots, tomatoes, and coconut are the three things that we enjoy in the winter. If you want to absorb all of their vitamins and nutrition in winter, make this amazing and delicious soup. Keep reading to learn everything about the carrot, tomato, and coconut soup.

For the Soup

Ingredients

• Cold-pressed coconut oil or olive oil, 1 tablespoon
• 1 sliced onion, 2 chopped garlic cloves, and 1 teaspoon of ground turmeric (optional)
• 10 medium-sized carrots, sliced after being rinsed
• 14 oz/400 g of one can cherry tomatoes or around five fresh tomatoes diced, water, sea salt, and black pepper.
• 14 oz/400 g of one can of full-fat coconut cream or your preferred plant milk

Instructions

1. In a heated pan, add onions, garlic, turmeric, and oil. Saute it.
2. Then, you should add tomatoes and carrots for a few minutes.
3. Now, add sea salt, water, and pepper to the pan.
4. Let it cook for 15-20 minutes.
5. Keep cooking until carrots become tender.
6. Make a puree of the ingredients, and add flavor as well as coconut milk.
7. The soup is ready for serving.

For the Ceviche of raw corn

Ingredients

• 2 freshly husked corn cobs
• 4 flat-leaf parsley sprigs of lime or lemon juice
• Cold-pressed olive oil, sea salt, and black pepper, 1 tablespoon

Instructions

1. Cut off the corn kernels.
2. Dice the parsley.
3. Add all the flavors, and lime juice.
4. It is ready to be served with soup.

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