Carrot and Tomato Soup

Ingredients - Serves 4

• Fresh basil - 1/4 cup, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Tomatoes - 4 medium, chopped
• Carrots - 4 large, peeled and chopped

Let's Get Started

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the carrots and tomatoes, and cook for 5 minutes, stirring occasionally.
4. Add the vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and heat over low heat until warmed through.
7. Stir in the fresh basil.
8. Serve hot and enjoy!

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 150
• Fat: 5g
• Carbs: 25g
• Protein: 4g
• Sodium: 800mg
• Sugar: 10g