Gingery Carrot and Tomato Soup
Ingredients
- 28 oz fire-roasted tomatoes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin
- 1/2 tsp turmeric
- 4 cups vegetable broth
- 1 lb carrots, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in cumin and turmeric and cook for 30 seconds.
- Add fire-roasted tomatoes, vegetable broth, and carrots. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
- Use an immersion blender to blend the soup until smooth.
- Garnish with fresh cilantro and serve.
