Sweet Tomato Basil Carrot Soup

I'm just going to start off by saying that this is the best tasting vegetarian soup I've ever had! This should definitely be served in a restaurant somewhere-just sayin' (: Seriously my new favorite soup! Be prepared to have your tasted buds blown away!

 Just a side note: The fresh basil and balsamic vinegar seriously do make a big difference in this soup. It really gives the soup a kick. From wow- to ahhmazing.

Sweet Tomato Basil Carrot Soup

Ingredients:

1-2 Tbsp coconut oil

1/2 large yellow onion, diced

3 large carrots, chopped

2 medium size sweet potato, chopped

(1) 14.5 oz can diced tomatoes

4 cups vegetable stock

1 can coconut milk

sea salt and pepper to taste

1/4-1/2 tsp. red pepper flakes (depending on how spicy you like)

2 tsp. Fine Balsamic vinegar

1 Tbsp. fresh basil, minced 

**use all organic ingredients when possible**

Directions:

1. In a large stockpot, over medium heat, melt the coconut oil and saute the onions until translucent. 

2. Add the carrot, sweet potato, tomatoes, stock, sea salt and pepper. 

3. Continue to cook until carrots and sweet potato soften

4. Reduce heat to a simmer. Add coconut milk, and simmer a few minutes more.

5. Add in the red pepper flakes, balsamic and fresh basil. Puree until smooth using a hand blender or can transfer to Vitamix or whatever you tend to use to puree.

(my son's leftover roast beef grilled cheese) A side of toast would go well with this soup as well. 

Adapted from: http://craving4more.com/2013/12/23/spicy-tomato-basil-soup/