Soup is definitely a cold-weather favorite food of mine, but it can be tough to find without garlic and onions. My solution: make your own. It’s easier than you think! This recipe is for one, but can easily be doubled.

INGREDIENTS:

• 1/2 cup of homemade chicken broth (or try FODY’s chicken soup base)

• 1 can of diced tomatoes

• 1 cup of roasted carrots*

• 1 tablespoon of olive oil

• 1 teaspoon of salt

• Heavy dash of smoked paprika

• Dash of turmeric

OPTIONAL TOPPINGS:

• Red pepper flakes

• Fresh basil

• William Sonoma’s truffle pesto dipping oil (S/o to my dad who found this no garlic, no onion dipping oil!)

DIRECTIONS: 

1. Heat oven to 400 degrees and roast carrots that have been sprayed with olive oil and seasoned with salt and pepper for 20 minutes.

2. Add broth, canned tomatoes, roasted carrots, olive oil and spices to a high powered blender and blend until smooth.

3. Pour into a saucepan and heat on stovetop to desired temperature.

*This soup is a great way to use up leftover roasted veggies, too! I often roast extra veggies when I’m making them for dinner and keep on hand to use on salads, with eggs, or in a soup like this one later in the week. Cook once, eat many times, my friends!

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