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–+ servings

Carrot and Tomato Soup

Gail Pearce Elegant Entertaining
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Course Soup
Servings 6 servings

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.
Keyword #carrot, #carrotandtomatosoup, #soup, #tomato, #tomatosoup
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