1 small head garlic, roasted (I recommend roasting a whole batch while you are at it and storing for future use)
2 Tbsp coconut oil
1 tsp cumin seed, whole
1/2 - 1 tsp crushed red pepper, depend on desired heat
1 tsp raw sugar
1 tsp sea salt, or to taste
Cook tomatoes on medium heat 10-15 minutes until falling apart. Puree tomatoes in a blender or food processor and press through a sieve to remove all seeds. Place about a cup of tomato puree back in the food processor, add roasted garlic (removed from skins) and puree. Heat canola oil over medium-high heat; add whole cumin seeds to the hot oil and saute about 1 minute or until a light brown/aromatic. Add crushed red pepper and saute 1 minute more. Add tomato puree, roasted garlic puree, sugar, and sea salt and heat to just boiling and lower heat to lowest flame and simmer for 10-15 minutes. Add additional sea salt to taste if needed and serve with a dollop of vegan sour cream and a grilled Daiya cheese sandwich (their pepper jack is amazing)!
*gluten and soy free as posted (soup only)