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.