Can’t feel your toes? Curl up on the couch with this updated classic that will warm your body and soul. You might not have ever thought of it, but combining Butcher Boy Coconut Oil, ginger, and curry to your tomato soup creates a miraculous flavor that will keep you coming back for more... you can thank us later 😋 Fix a bowl, post, and tag us on instagram with your fav spot to enjoy this perfect winter soup!
INGREDIENTS
2 T BUTCHER BOY COCONUT OIL
1 yellow onion, chopped
2 cloves garlic, minced
3 inch knob of ginger, peeled and minced
½ t salt
3 T red curry paste
2 t fish sauce
1 15 oz can coconut milk
1 28 oz can whole peeled or diced tomatoes
Optional garnishes:
lime juice
peanuts
coconut milk
basil
cilantro
DIRECTIONS
In a large pot, heat coconut oil over medium heat. Add onion, reduce heat to low and cook until onions are softened and translucent, 5-8 minutes. Add garlic, ginger, and salt, and cook for an additional minute. Add red curry paste and fish sauce and cook for 3-5 more minutes, stirring frequently.
Add can of coconut milk and can of tomatoes, and turn heat up to medium, allowing soup to come to a boil. Turn heat to low and simmer soup (don’t allow soup to continue boiling) for 30 minutes.
When soup is finished cooking, puree soup with an immersion blender or by pouring it in batches into a blender. Return soup to heat if it has cooled, otherwise serve immediately and garnish generously.
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