Creamy Coconut Tomato Soup Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• One 1-inch piece fresh ginger, peeled and grated
• 5 cloves garlic, roughly chopped
• 1/2 teaspoon red pepper flakes
• Kosher salt
• 1 tablespoon tomato paste
• One 28-ounce can crushed tomatoes
• 2 cups vegetable broth
• One 13.5-ounce can coconut milk (not lite)