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!