5 whole tomatoes and 1 can of whole tomatoes
or
2 cans of whole tomatoes (skinned)
2 cups of vegetable, low sodium stock
1 peeled and chopped onion
1 tsp crushed garlic
1tsp of black pepper
1 tsp of onion powder
1 tsp of coconut palm sugar (optional)
1/2 tsp of cumin powder
1/2 tsp of cinnamon powder
1/4 tsp of salt
1 tablespoon of butter or olive oil (vegan)
1 tablespoon of rice flour
2 cup of unsweetened coconut milk
cilantro leaves for garnish
Calories per serving: 68, Fat: 2.7g, Carbs: 9g, Fiber: 3g, Protein: 1g, Sodium: 116mg, Sugars: 3g