Tomato Carrot Soup recipes
Ingredients
- 1 (15-ounce) can diced organic tomatoes
- 3 medium carrots, peeled and coarsely chopped
- 1 sweet potato, peeled and cut into 4 to 5 slices
- 1/2 cup red lentils, rinsed and drained
- 1 quart water or vegetable broth (no onions or garlic)
- 3 medium carrots cut into 1/4 x 2-inch sticks
- 12 grape-size tomatoes, halved
- 10 fresh basil leaves, chopped, plus 5 whole basil leaves, cut into chiffonade, for garnish
- sea salt
- 1 tablespoon extra-virgin olive oil
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