Tomato Basil Soup

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.

Coconut-Curried Sweet Potato Soup

1 onion (cut into large chunks)
1 Tbsp red curry paste (more if you like it spicy)
1 can coconut milk
1 900 mL box veggie broth (PC Organics Veg broth is tastey and economical)
1 bag organic sweet potatoes (Superstore - usually about 5-6 s. pots)

* Open the can of coconut milk and dump it into a large soup pot.

* Turn the element to "High" and add the onion and curry paste.

*  Once it boils reduce the heat and simmer on low for 5-10 minutes.

* Peel and slice (or cube) the sweet potatoes. Add potatoes and vegetable stock to the pot and bring to another boil. Allow to cook (lid on) for about 15-20 minutes (until sweet potatoes are soft).

* Puree the soup in a blender.

* Serve and enjoy.

Curried Carrot Soup

2 Tbsp olive oil
1 medium onion
1 rib celery
4 Tbsp fresh ginger (grated)
3 cloves garlic
4 tsp curry pwdr or curry paste
1 tsp garam masala
6 cups vegetable stock
6 large carrots (cut into chunks)
1 can (14 oz) coconut milk
1 lemon (juiced)
salt & cilantro

Add onion, celery, garlic & grated ginger to a soup pot with heated olive oil. Cook on medium heat until the onions are softened. Add the curry & garam masala and cook for a few minutes.
Stir in the stock and carrots and cook until carrots are soft. Bring to a boil, add coconut milk. Heat through and remove from heat. Add lemon juice & salt.
Blend soup well until smooth. Serve and enjoy!!! It freezes well too(-:

Even my carnivorous man loves this for lunch.