Try a new twist on tomato basil soup -- CARROT Tomato Basil Soup! This creamy summer soup is as beautiful as it delicious! Its also loaded with beta carotene and fibre thanks to all the carrots!
This velvety and creamy soup is low fat and vegan! It makes a great accompaniment to any savoury meal. Try it as a starter at your next dinner with friends!
Carrot Tomato Soup
- 6 hot house or vine tomatoes, roughly chopped
- 3 carrots, chopped
- 2 ribs of celery, chopped
- 3 green onions, chopped
- 2 tbsp olive oil
- 2 cups filtered water
- 4 fresh basil leaves, julienned
- 2 tbsp dried basil
- ½ tsp black pepper
- 1 tsp sea salt
Heat olive oil in a soup pot and sauté carrots and celery for about 7 minutes, until glazed and lightly browned.
Add green onion and seasoning, quickly stir a few times and add tomatoes and water. Gently boil on medium heat until carrots are softened. Once cooked and allowed to cool, transfer to a blender or processor and blend to your liking!
Serve with fresh basil.