Fresh Tomato Soup

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Tomato Soup

2 Tbsp red palm oil
1 cup chopped onion
4 cloves garlic, minced
1 cup carrot, chopped
1/2 cup celery, chopped
8-10 tomatoes, chopped

7 cups chicken broth
2 Tbsp coconut aminos
2 tsp salt
1 tsp dried thyme
1 tsp pepper
8 drop hot sauce

Saute onion and garlic in oil until tender. Add the carrots and celery and cook 7-9 minutes until somewhat softened. Stir in remaining ingredients. Bring to a boil, then lower heat to a simmer and cover and cook for about 20 minutes, stirring frequently. Blend till smooth with an immersion blender.

For a creamy soup, combine two cups milk or cream with 2-3 Tbsp arrowroot powder or cornstarch and stir in. Heat till thick. This makes about 4 quarts.

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