Turmeric Tomato Soup
Recipe By: Megan
Prep time:
Cook time:
Total time:
Serves: makes 2 large servings or 4 small
- 2 tablespoons extra virgin olive oil
- ½ cup yellow onion, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 14oz can diced tomatoes with juice
- 1 cup chicken stock
- 2 inches fresh turmeric, grated or 1 tablespoon powdered
- 1 tablespoon fresh or dried basil, minced
- 1 teaspoon fresh or dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream (optional)
- Heat the oil in a large saucepan over medium heat.
- Add the onions, celery and carrots and cook until the onions start to soften.
- Add the tomatoes, turmeric, stock and other spices and bring to a boil, reduce heat and simmer until the carrots are soft.
- Pour the soup into a blender or food processor, you can also use an immersion blender if you prefer, and process until smooth.
- If you want it to be creamier add the heavy cream and process until smooth and blended.
- Serve hot with toasted cheesy bread or sandwiches
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/05/turmeric-tomato-soup/
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