The East Community Guide - Gainesville, FL Jan 2018 Vol3 No1 | Page 10

Chickpea Tomato Soup
Serves: 8-10
2 tbsp grapeseed oil, or ghee
2 stalks celery, diced
2 carrots, diced
1 large onion, diced
4 cloves garlic, minced
2 cans chopped fire-roasted tomatoes
3 cups vegetable broth
4 tbsp butter
1 cup coconut milk
salt and pepper to taste
Instructions
1.
Heat oil in large saucepan on medium. Add celery, carrots, onion, and
garlic, and cook 10 minutes.
2. Lower heat to a simmer and add tomatoes, broth, and butter and let
simmer for about 20 minutes.
3. Add coconut milk. Puree until smooth with an immersion blender (or
CAREFULLY in a regular blender with a little venting or it will explode
all over you). Plate and garnish with roasted chickpeas and fresh or dried
basil.
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