Spicy Tomato Carrot Soup

I have a carrot obsession. I seriously eat a 5lb bag every week... I really can't put my finger on what exactly it is that I love so much about them, though. I like them raw, steamed, baked, fried, roasted, sautéed and now puréed into delicious carrot soup!

This recipe was originally supposed to be just a vegan carrot soup. However, when I was tasting it at the end, I decided it definitely needed something... So I went to my fridge and found a couple cans of spicy hot V8 tomato juice (...bloody marys, yum) and poured some into the soup. PRESTO! That was it. Tomato juice! The spicy tomato juice adds the perfect amount of kick to this recipe.

So why isn't this recipe vegan you ask? I'll tell you. It's because V8 isn't vegan. All veggies and skim milk powder? Silly V8... So this recipe is just vegetarian. You can easily make it vegan by juicing your own tomato juice - more work but more fun!

DSC_0062.JPG

Spicy Tomato Carrot Soup

Makes about 8 cups. 95 calories per cup.

Ingredients:

- 4 medium large carrots, peeled and sliced (1/4 inch thick)

- 1 medium white onion, chopped small

- 8 cloves of garlic, thinly sliced (I LOVE garlic... 4 cloves should be just fine)

- 1 3/4 cup vegetable broth

- 14 oz unsweetened almond milk

- 1/2 cup water

- 15.5 oz tomato juice (I used spicy hot V8)

- 1 tbsp coconut oil

- 1 1/2 tsp ginger powder

- 2 tsp curry powder

- 1/2 tsp cumin

- 1 tsp cayenne pepper

- sea salt and freshly ground black pepper (to taste)

Directions:

1. heat a dutch oven over medium heat; once hot, add coconut oil and swirl to coat

2. add garlic and sauté until golden then add onion and cook for about 5-7 minutes or until tender (stirring occasionally)

3. add carrots, ginger powder, curry powder, cumin and cayenne pepper then stir to coat and cook for about 2 minutes

4. add vegetable broth then cover and simmer for about 20-25 minutes or until the carrots are tender

5. reduce the heat to low then purée the mixture using a hand blender (if you don't have a hand blender you can use a normal blender and pureé the mixture in smaller portions then transfer it back to the dutch oven)

6. once the mixture is completely smooth, pour in the almond milk and tomato juice then stir until well combined

7. add salt and pepper to taste then serve!

DSC_0985.JPG
DSC_0993.JPG
DSC_0071.JPG
DSC_0061.JPG
DSC_0065.JPG

Apparently I obsess easily over orange foods (carrots, butternut squash, sweet potatoes, etc....). I'm surprised I'm not orange yet.

- A