• 1 TBS coconut oil
  • 1 onion, minced fine
  • 2 garlic cloves, pressed
  • 2 tsp turmeric powder
  • 1 cup halved cherry tomatoes
  • 14 oz. can diced tomatoes 
  • ½ tsp sea salt
  • 1 cup Therapeutic Chef vegetable broth
  • 1 TBS lemon juice
  • Freshly ground black pepper to taste
  • 4 basil leaves, chiffonade


Saute the onion in the coconut oil over medium heat for 5-10 minutes, stirring often. Once the onion is starting to brown add the garlic and cook for another minute. Next add the turmeric powder and stir to coat the onions and garlic with the turmeric for 1 minute. Then add the cherry tomatoes and stir well to lift any bits of turmeric and garlic stuck on the bottom of the pan. Now add the canned tomatoes, salt and the broth, cover and bring to a boil. Then reduce heat to medium low and let simmer for 5 minutes. Remove lid and add the lemon juice. Carefully blend in small batches (to prevent hot liquid flying out the top) in a blender, hand blender or food processor. Taste for salt and pepper. Serve in a bowl topped with the basil chiffonade.

Serves 2.