2 large cans diced tomatoes
1 can coconut milk
2 medium carrots (finely chopped)
1 onion (diced)
2-3 celery (finely chopped)
1 cup veggie broth
2 Tbsp basil
In a large pot, combine the tomatoes, carrots, onion, celery and bring to a boil. Simmer over low heat for 20 minutes (until carrots have softened). Add the coconut milk and heat through without boiling.
Mix in the broth and basil. Simmer for 10 minutes.
Use a blender to puree the soup but leave some tomatoe pieces.