Like eating a full salad, but all warm and cozied up. In a mug.
Because, duh.
What else could you need this Fall?
Easy Tomato Carrot Soup
Makes 6 servings
1 shallot, sliced
3 carrots, sliced
1 fennel bulb, sliced
2 (28 oz cans) peeled tomatoes
2 cups organic broth
1 tablespoon grassfed butter (or olive oil)
generous sprinkle of sea salt & pepper
Directions:
Sauté sliced shallot, fennel and carrots over medium heat in a big stock pot with a bit of olive oil, until slightly browned.
Turn up heat, add stock, butter and tomatoes for a few minutes. Add slightly more sea salt and pepper than you feel comfortable with.
Cover and reduce heat to low and let simmer for a few minutes. Uncover, cool slightly and blend.
Top with spiralized noodles, chopped basil/dill/chives, a drizzle of garlic olive oil, a splash of almond or regular milk, or grated Parmesan cheese (or all five, like I do ??).
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!
Does “blend” at the end of Easy Tomato Carrot Soup mean run it through a blender?
Yes! With an immersion blender or by transferring it to a bigger blender 🙂
Oh…..so good! I added some basil, power greens and a tiny bit a organic cream. Thanks for the delish recipe!