Ingredients
- 4 Tbsp. J. Olive Co. Madagascar Black Pepper Olive Oil
- 2 Tbsp. J. Olive Co Neapolitan Herb Balsamic
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 cloves garlic, minced
- 2 (28ox) cans diced tomatoes
- 3 cups water or vegetable broth
- 1 1/3 cups full fat coconut milk or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook until softened.
- Stir in the balsamic, then add tomatoes, water/broth, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally until the carrots are tender. Add coconut milk/cream at the end.
- Scoop 4 cups of soup out of the pot and set aside. Use an immersion blender and blend till smooth. Return the unblended soup to the pot and stir.
- Ladle into bowls and serve with a drizzle of coconut milk or cream, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.