INGREDIENTS
1 tbsp
avocado or olive oil
1/2 cup
yellow onion (chopped)
2
carrots (chopped)
4 cloves
garlic (minced)
1 tbsp
tomato paste
1
28- ounce can whole San Marzano tomatoes (crushed with your hands or in the can with kitchen shears)
2 cups
chicken broth or vegetable broth for vegan
1/2 tsp
dried thyme
1
bay leaf
2 tbsp
coconut aminos
1
14- ounce can unsweetened (full-fat coconut cream or coconut milk)
lots of sea salt
1/4 cup
fresh basil (chopped)
fresh cracked black pepper
Instant Pot
high-speed blender