09/15/2025
๐๐จ๐๐๐ก ๐๐ข๐ฆ๐๐๐ซ๐ฅ๐ฒโ๐ฌ ๐
๐๐ฏ๐จ๐ซ๐ข๐ญ๐ ๐๐จ๐ฎ๐ฉ!! Kicking off DAY 1!!!
Carrot and Tomato Soup
Ingredients:
- 4 large carrots, peeled and chopped
- 4 ripe tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 2 tablespoons agave syrup (adjust to taste)
- 1 tablespoon Italian seasoning
- 1-inch piece of fresh ginger, peeled and minced
- 1 medium onion, diced
- 3 cloves of fresh garlic, minced
- 4 cups vegetable broth (or water)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
1. Prepare the Vegetables:
- Peel and chop the carrots into small pieces.
- Dice the onion and mince the garlic and ginger.
- Chop the tomatoes and set aside.
2. Sautรฉ the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sautรฉ for about 5 minutes until translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Cook the Carrots and Tomatoes:
- Add the chopped carrots and tomatoes to the pot. Stir well to combine.
- Sprinkle in the turmeric, curry powder, and Italian seasoning. Mix well to coat the vegetables.
4. Simmer the Soup:
- Pour in the vegetable broth (or water) and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 20-25 minutes, or until the carrots are tender.
5. Blend the Soup:
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender (be cautious with hot liquids).
- If the soup is too thick, add a little more broth or water to reach your desired consistency.
6. Season and Sweeten:
- Stir in the agave syrup, and season with salt and pepper to taste. Adjust the sweetness and seasoning as needed.
7. Serve:
- Ladle the soup into bowls and garnish with fresh basil or parsley if desired.
- Serve hot with crusty bread or a light salad for a complete meal. Enjoy !
