– butter – avocado oil – yellow onion – carrots – garlic – tomatoes – chicken broth – coconut milk – basil leaves – sea salt
01.
Heat the butter and avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Add the chopped onion and carrots and sauté, stirring occasionally, until the vegetables have softened, about 8 to 10 minutes.
Stir in the garlic and continue sautéing another 2-3 minutes, until the garlic is fragrant. Pour the whole tomatoes (including their juices), chicken broth (or vegetable broth or water), and full-fat canned coconut milk into the pot.
02.
03.
04.
Stir in the fresh basil leaves and sea salt. Let soup cool for 15 to 20 minutes or until it is no longer hot. Use an immersion blender to blend the soup, or transfer the soup to a blender and blend for 1-2 minutes, or until creamy.
05.