Coconut Velouté

Instructions

1. 1

   Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.

   Tip: Be careful not to burn the ginger.

2. 2

   Add the tomato paste and cook for 1 minute, stirring constantly.

3. 3

   Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

4. 4

   Use an immersion blender to puree the soup until smooth.

   Tip: Alternatively, you can transfer the soup to a blender and blend in batches.

5. 5

   Return the soup to the saucepan and stir in the coconut milk. Season with salt and black pepper to taste.

   Tip: Adjust the seasoning as needed.

6. 6

   Squeeze in the lemon juice and stir well.

   Tip: This will help to brighten the flavors.

7. 7

   Taste and adjust the seasoning as needed.

8. 8

   Serve the soup hot, garnished with fresh cilantro.

   Tip: You can also serve with a dollop of coconut cream or some crusty bread.