1 teaspoon agave, honey, or date syrup
1 teaspoon apple cider vinegar (lime would work too)
1 clove garlic
1 slice ginger root (about 1/8 inch thick)
Dash of salt
2 cups tomatoes (chopped)
2 cups coconut milk (see note below)
2 tablespoons cilantro (chopped)
Dash of cayenne pepper
1 teaspoon coconut oil (optional)
1. I made my coconut milk by mixing about 1/2 cup shredded coconut and 2 cups water in the blender until smooth. Then I strained it.
2. After the milk is ready, all you have to do it throw everything except the cilantro in the blender and blend until smooth and warmed. Taste to adjust seasonings, since there is much variety in tomato flavor. You may have to add sweetener.
3. Serve topped with cilantro.
Daniefon's ThoughtsBy daniefon
Ok, so it gets 50 degrees here and all I want is soup!
I also have tons of fresh tomatoes.
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