Step 1

In a medium pot over medium heat, sweat onion and garlic in oil until translucent (about 10 minutes). Add the peppers and carrots. Continue cooking another 5 minutes.

Step 2

Add the diced tomatoes, then increase heat to medium-high and cook vigorously until the juices evaporate and the tomatoes soften into a dry paste - this could take 10-15 minutes. Season and stir occasionally. While you could skip this step, toasting the tomatoes adds great flavor to an otherwise simple soup.

Step 3

Add the potatoes, the coconut milk and water. Add the salt and pepper and continue cooking until the potatoes are tender (20-30 minutes). Taste and adjust seasoning as necessary.

Step 4

Serve hot with slices of avocado.