Carrot soup

Prep time:​ 20minutes

Yield: This recipe is enough for 3 -4 people. 

Cooking Time: 30 minutes

Ingredients: 

12 big tomatoes

3 big carrots

2-3 celery stalks

5 cloves of garlic

1 white onion 

1 tbsp dried oregano 

1 tbsp dried basil

1 tbsp dried thyme

2-3 tbsp olive oil 

1 red pepper 

1/4 tsp turmeric

Pinch of chili

Salt and pepper 

Directions

Preheat your oven to 180°C. Cut the tomatoes, carrots, celery, onion, and garlic, put them on a baking tray, and add the remaining ingredients. Mix it all on the tray 😍 Put the tray in the oven for 30 minutes. Take out the tray and let it cool, then you can use a food processor, blender, or both. If you prefer your soup with a smoother consistency, you can use the food processor first and then transfer the soup to the blender after. 

Then your soup is already done ✅ You can add the soup to a pot to reheat it. You can always add more flavors if needed. 

It’s delicious to serve the soup with some sourdough bread. I also love to drizzle some olive oil on top of the soup.

Tip: you can make a double batch and freeze any extra soup!