Tomato Coconut Soup

Ingredients

• 16 ounce coconut milk canned
• 16 ounce tomato sauce canned
• 16 ounce canned tomatoes diced canned
• 1 cup celery diced
• 4 servings salt and ground pepper black to taste
• 1 cup onion diced
• 6 ounce tomato paste canned
• 2 teaspoons vegetable oil or as needed
• 2 cups water 

Equipment

• frying pan
• pot
• blender

Directions

1. Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.
2. Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.
3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.