Tomato and Carrot Soup

This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free – Egg Free – Keto – Paleo and Diabetic friendly.

This Tomato and Carrot soup has so much flavour and is just perfect for a cold winters night. 

Ingredients:
4 large (500g) – Tomatoes, skinned and chopped
4 medium (200g) – Carrots, grated
1 medium (30g) – Leek, chopped
2 – Cloves Garlic, chopped
4 – 6 – Basil Leaves, chopped
1 – 1 1/2 Tbsp. – Dried Sage
1/3 Cup (100g) – Sundried Tomatoes in Olive Oil, peels removed
2 Cup (500ml) – Vegetable Stock
3 Tbsp. (70g) – Tomato Paste (Keep aside)
1 Tsp (5ml) – Honey or Maple Syrup (Keep aside)
Salt and freshly ground Black Pepper to taste (Keep aside)

Method:
• Add all the ingredients except for the last three on the list into a pot and bring to a boil.
• Lower heat and cook for about 30 minutes.
• Now add the tomato paste, honey, salt and pepper.
• Blend through with an electric hand blender or a food processor.
• For a thinner tomato and carrot soup, just add more vegetable stock or water.
• Enjoy.

Serves 2

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