Ingredients

The following ingredients have 4 Servings
  • 4 large tomatoes (cored and sliced in half)
  • 1½ cups carrots (shredded)
  • 1 cup fresh spinach (roughly chopped)
  • 1 small onion (chopped)
  • 3 garlic cloves (minced)
  • ¼ cup almond or coconut milk
  • Olive oil
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 350 F.
  • Place the tomatoes, cut side down, on a baking sheet.
  • Roast in the oven for 15 to 20 minutes, and let rest until cool enough to handle.
  • Remove the skin from the tomatoes.
  • Heat the olive oil in a saucepan placed over medium heat.
  • Cook the onion, garlic, and carrot until softened, about 10 minutes.
  • Add the tomatoes and spinach and cook for another 5 minutes.
  • Purée the soup using an immersion blender.
  • Add the coconut milk, and blend again.
  • Season to taste and serve.