Vegan Cream of Tomato Soup

This soup is aromatic, delicious and creamy.  

Ingredients

3 tablespoons
coconut fat
1 teaspoon
salt
1⁄2
fresh ginger (sliced)
1⁄2
fresh turmeric (sliced, use another 1/2 inch of ginger if fresh turmeric is unavailable)
1
large onion (diced)
2
stalks of celery (chopped)
4
large tomatoes (chopped)
1 can
(14 oz.) full fat coconut milk
1 cup
sunflower seeds
6 cups
vegan broth (divided)
Yields:
Servings

Instructions

Heat a large soup pot or saute pan over medium heat. Add the coconut fat, salt, ginger, turmeric, onion and celery and saute until the onions are golden. Add tomatoes, coconut milk, sunflower seeds and 4 cups of the broth. Cover and simmer for 10 minutes.Remove from heat and add 2 cups of room temperature broth. Pour the soup into a Vitamix, food processor or blender, and blend until smooth. Return the soup to the pot and reheat. Adjust seasonings to taste with salt, pepper, vinegar or hot sauce.