Well, now that the days are a little bit chili it is perfect soup weather! This carrot tomato soup is so delicious you will be serving it up every week to get you through the winter.
I love making a soup like this from fresh vegetables. It is easy to make and is such a healthy treat! So fresh, clean, and nutritious!
Carrot and Tomato Soup
Ingredients
- 10 medium sized tomatoes, ripe, organic tomatoes, chopped into quarters
- 6 large organic carrots, chopped into 1/2 inch pieces
- 4 ribs organic celery, chopped into 1/4 inch pieces
- 4 small shallots, finely chopped
- 5 tablespoons organic olive oil
- 2 teaspoons dry oregano
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon chili powder
- 2 teaspoons turmeric powder
- 4 cups water or vegetable stock
- 1 teaspoon salt, to taste
- 1 tablespoon pepper, to taste
- 3 tablespoons mozzarella or jalepeño monterey jack cheese, finely grated
Instructions
- In a large dutch oven cooking pot add 2 tablespoons of olive oil and saute the celery, shallots, oregano, rosemary until the vegetables are soft.
- Add the tomatoes, carrots, and the remaining olive oil to the pot. Continue cooking on medium heat for 30 minutes, stirring occasionally.
- Add water or vegetable broth, chili powder, turmeric, salt, and pepper.
- Cook on low heat for one hour.
- Using an immersion blender blend until the soup is at the consistency you want. I like to leave some chunks for texture.
- Serve hot, topped with mozzarella or jalepeño monterey jack cheese.
Tried this recipe?Let us know how it was!