When it’s chilly outside, we feel like a warm, comforting and soothing beverage. How about an appetizing tomato soup? Upgrade your classic tomato soup recipe with this vegan, fresh, creamy tomato soup spiked with ginger, coconut milk, tomatoes, and garlic.

Ingredients (4 servings):  

1/2 large white onion (peeled & diced)

2 long pieces scallion (diced)

2 cans chopped tomatoes (28 oz per can)

4 cloves of garlic (minced)

1 can coconut milk

2 ½ cups water

¼ can chickpeas

2 tbsp Healthworks Coconut Oil

2 tbsp Healthworks Ginger Powder

2 tsp paprika

2 bay leaves

Sea-Salt to Taste

Instructions:

1. Heat the oil in large stock pot over medium heat
2. Add onions, garlic and white part of scallion, fry until fragrant and translucent
3. Add in paprika, ginger powder and cook for 2 minutes
4. Rinse the chickpeas thoroughly under cool water
5. In a blender, blend chickpeas, tomatoes and coconut milk until smooth, pour the mixture to the stock pot
6. Add water and bay leaves, stir to combine
7. Once the soup has reached a boil, reduce heat to a simmer, cover with a lid and cook for 30 minutes
8. Remove bay leaves from the soup. Transfer the soup into a blender and blend until smooth
9. Add salt to taste, scoop into a bowl and garnish with green part of scallion. Enjoy!