Late Summer Creamy Tomato Soup
Ingredients: (note - use organic whenever possible)
2 T sunflower oil
1/2 yellow onion, chopped (approximately 1 cup)
1 T ground turmeric
1/4 t ground ginger
1/4 t ground cumin
1 t paprika
1 pound carrots, chopped
1 pound heirloom tomatoes, chopped (I used Campari)
4 C vegetable broth
1 t sea salt, or more, to taste
optional toppings: chopped parsley, chopped olives, coconut milk
Heat oil in a large soup pot. When hot, add onion and sauté until softened, approximately 5 minutes. Stir frequently to prevent onion from burning. Add the spices (turmeric, ginger, cumin and paprika) and continue to sauté for 3 minutes.
Add the carrots and tomatoes to the pot. Stir to blend with the onions and spices. Lower the heat to medium-low and allow the tomato’s juices to come to a boil. Add the vegetable broth and sea salt, cover the pot and bring to a boil. Reduce the heat to allow the pot to simmer for 30 minutes.
Remove the lid and allow the pot to cool for 30 minutes. Use a high-speed blender (i.e. Vitamix) to pureé the soup. Alternatively, use an immersion blender, but the soup won’t be as smooth and creamy as if using a high-speed blender.
Return the mixture to the pot, taste for seasoning and add more salt, if needed. Gently reheat, if desired, to serve warm. Alternatively, cool soup and serve chilled.
Top each bowl with chopped parsley and/or chopped olives. Or drizzle some coconut milk on the top of each bowl.
Recipe yields 6 generous servings
Soup can be made 2 days in-advance of serving; leftovers can be frozen for up to 1 month.
To make all year round, freeze chopped heirloom tomatoes (weigh 1 pound, chop, and place in a ziploc bag) when they are fresh and in-season. Use frozen tomatoes to make the soup in the wintertime and serve the soup hot.