1 28 oz can decide tomatoes
1 large carrot
1 to 2 stalks celery
1/2 finely diced onion, sautéed
1/2 tsp basil leaves
1/2 tsp oregano leaves
2 to 3 tbsp coconut sugar
himalayan salt and black pepper to taste
1/2 c coconut milk
1. Puree tomatoes, carrot, and celery in blender. Place all ingredients in soup pot. Heat to boiling. Immediately turn down to simmer. Simmer covered for 20 to 30 mins.
2. Serve with root vegetable chips.