Turmeric Tomato Soup Ingredients: ¾ cup cherry tomatoes, rinsed and cut in halves 1 can diced tomatoes (don’t drain the sauce) ½ cup low-sodium vegetable stock 1 minced onion 2 minced garlic cloves 2 tsp turmeric powder 1 tsp coconut oil ½ tsp sea salt 1 tsp dried basil 1 Tbl apple cider vinegar Freshly ground black pepper to taste Directions: Fry onion and garlic in coconut oil over medium heat for 1 minute. Add turmeric, cherry tomatoes. Cook until tomatoes are soft. Add canned tomatoes, stock, vinegar, and basil. Bring to boil on medium-high heat, then cover and let simmer on low heat for 5 minutes. Blend using a blender or hand mixer until creamy. Season with salt and pepper.