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Turmeric-Tomato-Black Pepper Soup

Course Soup

Ingredients

  • 3/4 cup cherry tomatoes rinsed and cut in halves
  • 1 can tomatoes diced - don’t drain the sauce
  • 1/2 cup vegetable stock low-sodium
  • 1 each onion minced
  • 2 cloves garlic minced
  • 2 tsp turmeric powder
  • 1 tsp coconut oil
  • 1/2 tsp sea salt
  • 1 tsp basil dried
  • 1 tbsp apple cider vinegar ACV
  • to taste black pepper freshly ground

Instructions

  • Sauté onion and garlic in coconut oil over medium heat for 1 minute.
  • Add turmeric, cherry tomatoes. Cook until tomatoes are soft.
  • Add canned tomatoes, stock, ACV, and basil. Bring to boil on medium-high heat, then cover and let simmer on low heat for 5 minutes.
  • Blend using a blender or hand mixer until creamy.
  • Season with salt and pepper.

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