tomato soup

Ingredients for 4 servings:

• 1 kg tomatoes
• 2 carrots
• 20 g butter
• 1 clove(s) garlic
• 200 g vegetable stock
• 1 tsp coconut oil or olive oil
• 1 shot of coconut milk
• ¼ bunch basil
• 2 bay leaves
• 2 lovage leaves, chopped
• 1 pinch(s) of salt and pepper
• nutmeg
• Sugar
• 1 shot of pumpkin seed oil, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple

Make a cross-shaped incision at the base of the tomatoes. Pour hot water over them. Then rinse with cold water. Peel the tomato skin and chop the tomatoes. Peel and grate or chop the carrots. Heat the coconut oil in a pan, add the carrots and crushed garlic, and sauté. Add the chopped tomatoes and sauté. Then add the vegetable stock and lovage. Simmer everything over medium heat for 10 minutes. Purée everything and season with salt, pepper, nutmeg, and sugar. Remove from the heat. Chop the basil and add it to the soup, then season the soup with coconut milk and butter. If you like, add a dash of pumpkin seed oil to serve. Serve with spelt bread or something similar.