Jay has returned to Canada (for the night)

This afternoon he set off for Montreal for work which means tonight he will spend his time snuggling Cotton (featured below. Just look at her sweet little hand on his neck. Isn’t he going to be a great Dad?!) and dineing with our friends the Stenbergs.  Whereas, I on the other hand am cooped up our apartment navigating the complex world of personal taxes, writing up educational assessment reports and reading journal article upon journal article.  It truly feels a like it has been a few days since I last came up for air.  I figured since I am miles away, in the wrong country and can’t be with Jay to relish the company tonight, I may as well still savor a good meal.  In the past I haven’t had much luck when it comes to tomato soups, as they often end up too bland or too runny.  However, this fragrant tomato soup changed all that.  No description would do this rich, flavorful soup justice. So I will merely leave it to you to test for yourself.

Tomato Soup

Serves 4

Ingredients

• 2 tsp of coconut oil
• As many cloves of garlic as you prefer (I use nearly an entire bulb)
• 1 onion
• Salt and Pepper to taste
• 3 tsp of paprika
• 2 tsp of balsamic vinegar
• 28 oz of diced tomatoes (two traditional sized cans)
• 1 tsp of thyme
• a dash of chili
• 1 tsp of hoisin sauce
• 1 cup of canned chickpeas
• 1 can of coconut milk

Directions

1. Add the coconut oil to a large soup pot.
2. Mince the garlic and add to the pot.
3. Dice the onion and add to the pot.
4. Season with salt and pepper and sauté until the onions are translucent.
5. Add the paprika and continue to sauté until fragrant.
6. Stir in the vinegar, tomatoes (including water), thyme, chili, hoisin, chickpeas and coconut milk. Bring entire soup to a roaring boil, then reduce heat and allow to simmer for 5 to 10 minutes.
7. Remove from the heat and use an immersion blender (or traditional blender) to purée until smooth.
8. Serve and enjoy!