1/2 cupcoconut milk (125 ml), or any other milk of your choice
2 tbsp tomato paste
1/2 tsp baking soda (optional)
1/2 tsp salt
1/4 tsp ground black pepper
Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally. If you don’t want to use oil, just add some water or vegetable stock instead.
Add the flour and whisk well until it’s cooked for about 1 to 2 minutes and fully incorporated.
Add in the stock slowly while whisking.
Add all the remaining ingredients, stir and bring to a boil. Then simmer for 15 to 20 minutes.
Blend the soup with an immersion or a regular blender and serve immediately (I served my soup with some toasted bread slices and chopped fresh parsley) or keep leftovers in an airtight container in the fridge for 5-7 days.
Nutritional info has been calculated by using just 1 tbsp of oil and water instead of vegetable stock.