Carrot and Tomato Soup

Well, now that the days are a little bit chili it is perfect soup weather! This carrot tomato soup is so delicious you will be serving it up every week to get you through the winter.

I love making a soup like this from fresh vegetables. It is easy to make and is such a healthy treat! So fresh, clean, and nutritious!

Ingredients

• 10 medium-sized ripe, organic tomatoes, chopped into quarters
• 6 large organic carrots, chopped into 1/2 inch pieces
• 4 ribs of organic celery, chopped into 1/4 inch pieces
• 4 shallots, chopped
• 5 tablespoons organic olive oil
• 2 teaspoons dry oregano
• 1 teaspoon of rosemary, finely chopped
• 1 teaspoon chili powder
• 2 teaspoons turmeric powder
• 4 cups of water
• 1 teaspoon salt or to taste
• 1 tablespoon pepper or to taste

Preparation

1. In a large dutch oven cooking pot add 2 tablespoons of olive oil and saute the celery, shallots, oregano, rosemary until the vegetables are soft.
2. Add the tomatoes, carrots, and the remaining olive oil to the pot.  Continue cooking on medium heat for 30 minutes, stirring occasionally.
3. Add water, chili powder, turmeric, salt, and pepper.
4. Cook on low heat for one hour.
5. Using an immersion blender blend until the soup is at the consistency you want. I like to leave some chunks for texture.
6. Serve hot, topped with mozzarella cheese.