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Wednesday, October 6, 2010

Vegan Creamy Tomato Soup

  • 2 12 oz cans of whole tomatoes
  • 4  cloves of garlic
  • 4 tsp of raw sugar
  • 1/2 tsp of sea salt
  • 1 cup of cooked carrots
  • 1/2 tsp of apple pie spice (cinnamon, nutmeg)
  • 1 cup of plain soy milk
  • cracked black pepper to taste
  • cilantro
  • 1/2 of an avacado
  • 1 tsp of olive oil
Put tomatos, carrots, garlic, sea salt and sugar in a boiler.  Heat to a slow simmer for 10 minutes, stirring occasionally.  Let cool and pour in a blender or food processor, pulse on high until it is coursely blended.  Add  olive oil, soy milk, apple pie seasoning and blend until smooth. Replace in boiler and heat on low until warm, top with sliced avacado, cracked pepper and fresh cilantro.

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