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1 onion, diced
1/2 cup fresh tomatoes, diced
7 oz canned tomatoes
1Â 3/4 cup coconut milk, light
1 Tbs white wine vinegar
1 Tbs honey
1 Tbs Miyoko’s Creamery vegan unsalted butter
1 tsp salt
1 tsp ginger, minced
1 tsp garlic cloves, minced
2 tsp ground tumeric
1/2 tsp chili powder
Preparation
Dice onion and tomato into small pieces.
Put all ingredients into the Instant Pot and cook on High for 5 minutes. Leave alone for 10 minutes for pressure to dissolve. If using the stovetop, combine all ingredients into a soup pot and cook on high for 5 minutes.
Use an immersion blender to evenly combine all ingredients.
Serve immediately, store in an air-tight container in the fridge.
Ingredients
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