Day 25 lunch: vegan cream of tomato soup

Ingredients:

• 2 Tablespoons extra virgin olive oil
  
• 1 cup thinly sliced sweet onion
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon red pepper flakes
  
• 1/2 teaspoon chili powder
  
• 4-5 cups crushed tomatoes
  
• 1 can (15 ounces or 1 3/4 cups) coconut milk
  
• 1/8 teaspoon salt, or to taste
  
• 1/8 teaspoon freshly ground black pepper, or to taste

​Directions:

• In a large stockpot, head the oil and sauté the onions on medium high heat until translucent.
  
• Add the spices and fry until fragrant.
  
• Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
  
• Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt and pepper and blend on high/liquify setting until smooth. Taste and adjust spices to your preference.
  
• Serve immediately, or store in an airtight container in the fridge for up to five days or in the fridge for up to a month.
  

​RECIPE: www.acleanbake.com 

Source: A Clean Bake
http://acleanbake.com/vegan-cream-of-tomato-soup/