Thai Tomato, Carrot, and Corn Bisque
For the broth:
3 cups light chicken or vegetable stock
1 can coconut milk
5 leaves Thai basil (or regular basil)
1 Thai chili, seeds removed (or 1/2 tsp. red pepper flakes)
1 tablespoon ginger, minced
Peel of 1 lime
1 teaspoon sea salt
For the tomatoes:
10 ripe cherry tomatoes
1 tablespoon olive oil
2 teaspoons balsamic vinegar
2 tablespoons chopped basil 1⁄4 teaspoon sea salt
For the soup:
2 tablespoons coconut oil
1 medium onion, diced
2 cloves garlic, minced
6 medium carrots, peeled and cubed 1⁄2 cup fresh or frozen corn
1 tablespoon chopped basil
1⁄4 cup cilantro or basil, chopped lime
Preheat oven to 400 degrees.
In a medium pot combine the stock, coconut milk, basil, chili, ginger, lime and salt.
Bring to a boil, reduce the heat and simmer for 20 minutes. Strain the liquid and
In a small bowl, toss the tomatoes, olive oil, balsamic, basil and sea salt together and
spread out on a parchment-lined baking sheet. Roast for 15 minutes or until the tomatoes blister and the skins open. Let the tomatoes cool before gently peeling and discarding the skins.
Heat a large pot on medium high heat. Add the coconut oil. Then add the onions and a pinch of salt. Sauté until translucent, about 5-7 minutes. Add the garlic, carrots, corn, tomatoes, and another generous pinch of salt. Sauté for 3 more minutes.
Add 1⁄2 cup broth to deglaze the pot. Once the liquid reduces by half, add enough broth to barely cover the vegetables (you may have some broth leftover, which you can freeze for later use). Bring to a boil, reduce the heat and simmer for 15-20 minutes or until the carrots are fork tender.
Add the 1 tablespoon chopped basil and blend the soup until smooth. Taste for salt. Serve in individual bowls with some chopped herbs and a spritz of lime.