Thursday, October 29, 2009
From the Garden: Carrot Tomato Soup
Google any vegetable, bean or grain and you'll find lots of health benefits. Soups are great ways to concentrate those nutrients. After the garden froze, I looked at the 3 last tomatoes from our garden sitting on the kitchen counter and looked at what was in my refrigerator and came up with this easy delicious soup. I processed all the vegetables in my cuisinart.
2 tablespoons each of oil and butter (I use Smart Balance)
1 large onion diced
2 or 3 cloves garlic
3 large peeled tomatoes (I dipped them in boiling water, then cold water to remove skins)
2 cups shredded scrubbed unpeeled carrots. (you can also add a bit of fresh parsley and basil)
3 cups Low Sodium V-8 Juice
Fat free Sour Cream
Salt and pepper to taste
In the oil & butter, sauté the onion & garlic. Add the carrots and tomatoes. Cook until the carrots are done. Add V-8 juice. Cook for a few more minutes. Check that carrots are soft. Use submersion blender to blend as desired. Serve and garnish with sour cream and salt and pepper to taste.