1/3 cup of extra virgin olive oil
5 carrots peeled and chopped
1 large yellow onion chopped
1 tbsp dried basil
3 cans of tomato purée
1 can (14 1/2 ounces) of veggie stock
2 cups of coconut milk
fresh ground pepper
in a medium sauce pan heat oil and sauté carrots, onion and dried basil (10-12 minutes)
add the 3 cans of tomatoes purée and the broth and bring to a boil.
reduce heat and simmer for 20 minutes. then remove from heat and blend with an immersion blender. Then add coconut milk and bring to medium heat. season with salt and pepper and top with fresh basil.