Carrot Tomato Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 bowls
 
Ingredients
  • 1 large onion, diced
  • 3 cloves garlic, diced
  • 5 carrots, peeled and sliced
  • 1.25 lbs butternut squash, peeled and sliced into cubes
  • 2 celery stalks, diced
  • 2 cans (14 oz each) whole peeled tomatoes
  • 5 cups bone broth
  • ½ cup fresh cilantro leaves
  • ½ cup fresh basil leaves
  • salt and black pepper, to taste
  • 3 tbs butter
  • splash of cream
Instructions
  1. Melt the butter in a large pot over low heat. Sautée the carrots, onion, garlic, celery and squash for about 10 minutes. Add the tomatoes and broth and simmer for about 40 minutes, until the squash becomes tender. Remove from the heat and add the cilantro, basil, salt and pepper.
  2. Puree in a blender in batches until smooth. Top with a splash of cream.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/carrot-tomato-soup/