This version of tomato soup is perfect to enjoy during late summer or early fall. Just add all the ingredients into the slow cooker, and let it do the rest.
Yield: 2 servings
Total Time Taken: 3 hours and 10 minutes
4 pounds tomatoes, peeled, cored and chopped
2 tablespoons minced onion, dehydrated
1 teaspoon minced garlic
1 teaspoon salt
2 teaspoons curry powder
2 cups coconut milk, full-fat
8 fluid ounce water
½ cup chopped cilantro
- In a 6-quarts slow cooker place all the ingredients except cilantro, stir until just mixed and then cover with the lid.
- Plugin the slow cooker and cook on high heat setting for 1 ½ to 2 hours or until cooked through.
- After 2 hours of cooking, uncover slow cooker and blend the soup with a hand blender until smooth. Garnish with cilantro and serve.
Nutritional Information Per Serving: 97 Cal, 9.6 g total fat (0.8 g sat. fat), 0 mg chol., 49 mg sodium, 5.5 g carb., 1.9 g fiber, 1.3 g protein.