Thursday, April 13, 2017

Roasted Tomato Carrot Soup




My Roasted tomato carrot soup is perfect. With just 3 major ingredients, it is rich in color, nutrients, and flavor. It takes about 5 minutes to prep the vegetables, 25 minutes to roast them, and 3 minutes to blend the roasted veggies with some vegetable broth. Of course this soup is naturally gluten free as are all of my recipes.

The delicious soup stands well alone or it can be topped with grated mozzarella cheese or mixed with 1/4 cup of cottage cheese. Either way the soup tastes creamy, provides ample protein, and lots of antioxidants. 
It's mild flavor is appealing to both children and adults. For an extra kick, you can spice it up with some hot sauce. 

Roasted vegetable soups are quick and easy to make, nourishing, light, and very tasty. This tomato carrot soup couldn't be easier and is a great starter for a light dinner especially on Passover.

Personally, I see no reason to rely on packaged prepared foods on Passover- they are full of chemicals, additives, and matzo meal . There are so many choices that are strictly kosher for Passover using vegetables, fruit, and proteins. ( see some recipes below)

Carrot and halved cherry tomatoes roasting in the oven until carrots are soft  at 400 degrees


Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves 1 large bowl 

Ingredients: 
1 cup of cherry tomatoes, halved
3 cloves of garlic
1 med-large organic carrot, sliced in medium slices
2 tablespoons olive oil 
1 cup of vegetable broth

Directions:
Preheat oven to 400 degrees
Toss cherry tomatoes, garlic cloves, carrot slices in olive oil, salt and cracked pepper. Place vegetables on a parchment covered rimmed cookie sheet. Roast vegetables for about 25 minutes or until soft.  Remove from oven and set aside. 
Pour vegetable broth into a blender, NutraBullet, or Vitamix. Add the roasted vegetables and blend well. 
Reheat if desired Top with grated mozzarella cheese or blend in 1/4 cup cottage cheese. 

Soup and Salad make a great lunch! See my time saving salad in a jar ideas for suggestions  

My Notes: 

1. When I roast vegetables, I usually take them our of the oven half way and spray them with additional olive oil to keep them from getting to dry.
2. Each recipe makes one large bowl of soup or 2 cups of soup ; double or triple for more people.
3. This is a great soup to make if you plant cherry tomatoes in the summer and have a ton of them.
4. There is no need to buy canned or boxed prepared foods on Passover when there are so many whole food recipes that are are strictly kosher.          

Mexican Guacamole

French Potato Salad  

Moroccan Carrot Recipe  

Cauliflower Crusted Pizza 

Fresh Fruit Sorbets - ( parve ice cream) 

Healthy Chocolate Pudding  ( parve and delicious)  ( use honey or sugar instead of maple syrup)

Creamy Zucchini Soup ( Fast and low calorie)

Marvelous Mini Quiches for breakfast or lunch

I party at: Miz Helen's on Thursday where Miz Helen makes great recipes and lots of blogger link ups


Every Sunday,  Deb in Hawaii hosts a soup, salad, and sandwich linky. I've linked this soup recipe.
Deb's blog, Kahakai Kitchen, is a joy to read- I highly recommend visiting Deb- This week

The Book Tour Stops Here: A Review of "The Forbidden Garden" by Ellen Herrick, Served with a Recipe for Asparagus Risotto with Sorrel-Spinach Pesto


SouperSundays

4 comments:

  1. It looks perfectly sunny and delicious. Thanks for sharing it with Souper Sundays this week. ;-)

    ReplyDelete
    Replies
    1. Deb,
      I like your description of this simple soup.

      Delete
  2. We will really enjoy your soup Judee, it looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday and come back soon!
    Miz Helen

    ReplyDelete
    Replies
    1. It is a simple soup that will be perfect for when your beautiful garden is overflowing with cherry tomatoes..

      Delete

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