2-14.5oz cans fire roasted tomatoes
1 cup carrots peeled & diced (about 4-5 small carrots)
½ cup diced celery (about 2 stalks)
2 Vidalia Onions chopped
5 cloves chopped garlic
2 teaspoons turmeric
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon apple cider vinegar
3 cups chicken stock (can substitute vegetable)
2 dried bay leaves
¼ cup olive oil
¼ cup chopped fresh basil
Heat olive oil in your soup pot over medium high heat. Add carrots, onion, celery, turmeric, salt, and pepper and sauté for about 10 minutes until veggies begin to soften. Add garlic and cook for about 30 seconds. Add tomatoes, vinegar, chicken stock, and bay leaves. Simmer for 20 minutes or until veggies have softened.
Remove bay leaves and add basil. Transfer to blender or use an immersion blender to blend until smooth. Salt and pepper to taste.
Variations: substitute 1 cup of stock for 1 cup milk. Add 1 tablespoon chia seeds when stock is added for fiber. Spice it up with cayenne or dried habanero. Garnish with chopped basil, sunflower seeds, pistachios, or get creative.
Calories Carbs Fat Protein Sugar
137 10g 9g 3g 5g