Ingredients

• 1 tablespoon butter or coconut oil
• 1 teaspoon olive oil or vegetable oil
• 1 bay leaf
• 150 g carrots (1 medium), cut into 1 cm slices
• 1 small onion, cut into cubes
• 1 small clove garlic, cut into slices
• 1.5-2 cm piece of ginger (omit in mild version), cut into slices
• 1 tablespoon wheat flour
• 750 g (4 medium) ripe tomatoes, cut into pieces *
• 1/2 cup basil leaves
• 250 ml coconut milk (or cow's)
• pinch of sugar, sea salt to taste and freshly ground black pepper
• cooked white rice for serving

Preparation

1. In a pot with thick bottom melt butter with oil. Add the bay leaf and sauté for a few minutes until it releases its aroma. Add the carrots and sauté on low heat for 2 minutes stirring from time to time, sprinkle with a pinch of salt and sugar. Mix, cover and simmer for 5 minutes.
2. Add onion, garlic and ginger and continue to simmer covered for another 5-7 minutes until the carrots soften.
3. Add flour, mix and sauté for a minute without browning. Add tomatoes, season with more salt and freshly ground black pepper. Cook uncovered for 30 minutes until the soup is thick.
4. Remove the bay leaf from the soup, add basil and blend. Mix with coconut milk (or cow's milk) and strain directly into the pot in which the soup was cooking.
5. Strain through a sieve, leaving on it any skin and seed specks and boil again on low heat. Serve with cooked white rice, buttered croutons, or on its own as an elegant and aromatic small soup for entertaining.