Cooked - Teri Adolfo's Tomato, Bean, and Coconut Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Teri Adolfo's Tomato, Bean, and Coconut Soup

1.0

Ingredients:

1 tablespoon coconut oil or olive oil

1 onion, diced

1 teaspoon minced ginger

1 teaspoon minced garlic

1 teaspoon coriander powder

1 teaspoon each salt and black pepper

1 teaspoon turmeric

½ teaspoon cayenne (more or less, depending on how spicy you want it)

1 carrot, diced

1 stick celery or ½ cup fennel, diced

1 cup cooked white beans such as Rancho Gordo Alubia Blanca or Marcella beans, or ½ cup uncooked Rancho Gordo Masoor Dal split red lentils

14oz full-fat coconut milk or coconut cream

14oz canned tomatoes (I like fire-roasted with chilies)

1 cup water, coconut milk, or coconut water (or less, depending on desired consistency)

1 tablespoon coconut sugar or honey

For serving: toasted coconut, yogurt or coconut cream, Rancho Gordo Stardust, toasted pumpkin seeds, fresh herbs, olive oil, and/or a squeeze of lime

Makes 2-4 servings

Electric Pressure Cooker:

Put pot on sauté and heat oil in pot. Add onion, ginger, garlic, coriander, turmeric, salt and cayenne pepper; sauté 2 minutes, until onions are translucent and spices are fragrant.
Add remainder of ingredients, cover, and cook at least 20 minutes or until tomatoes and carrots are soft. 3.Remove from pot and use immersion blender or standard blender and blend until smooth.
Top your bowl of soup with your desired garnishes.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineFusion

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 68 weeks ago

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