Ingredients
Scale
- 1 tbsp olive oil extra virgin
- 1/2 cup yellow onion chopped
- 3 cloves garlic roughly chopped
- 1 tbsp tomato paste
- 1 28 oz can stewed tomatoes with garlic chopped
- 1/4 cup grape tomatoes
- 2 cups vegetable broth
- 1 1/2 tsp dried thyme
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 2 tbsp coconut aminos
- 1 14 oz can full-fat coconut milk
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- fresh basil leaves for garnish
Instructions
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Using the sauté function on the Instant Pot, heat olive oil. Add onion and garlic and cook till tender but not browned. Stir in tomato paste.
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Add tomatoes with liquid, broth, turmeric, thyme, bay leaf and coconut aminos.
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Cook on Manual for 7 minutes. Let the pressure release naturally for 15 minutes.
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Remove lid and remove bay leaf, add coconut milk. Blend with an immersion blender or in batches with a regular blender. Season to taste with salt and pepper.
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Garnish with freshly chopped basil.