Turmeric Tomato Soup
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Serves: makes 2 large servings or 4 small
 
Ingredients
  • 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)
Preparation Instructions
  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onions, celery and carrots and cook until the onions start to soften.
  3. Add the tomatoes, turmeric, stock and other spices and bring to a boil, reduce heat and simmer until the carrots are soft.
  4. Pour the soup into a blender or food processor, you can also use an immersion blender if you prefer, and process until smooth.
  5. If you want it to be creamier add the heavy cream and process until smooth and blended.
  6. Serve hot with toasted cheesy bread or sandwiches
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/05/turmeric-tomato-soup/