This soup can be served hot, lukewarm or chilled depending on your taste. This is something I used to enjoy with Grilled Cheese which I can no longer have. So I substitute the craving with Gluten Free Garlic Toast and smash a 1/2 Avocado on top of toast with a sprinkle of Sea Salt. Makes a Perfect Healthy Meal.
In a large Pot, Heat the Coconut Oil on Medium/High heat and add the sliced carrots, stirring frequently until a tad softened.
Turn Heat down to Medium add the Celery, Garlic, Red Pepper and Onion and sautee
In a Blender, Add Sautee mixture, Veggie Stock, Almond Milk or Coconut Cream, Tomatoes, Basil, Rosemary, Oregano, and Sea Salt, blend until Smooth.
Add Back to Pot and Heat on Medium/Low. Add Tapioca or Arrowroot Flour to Thicken if necessary.
Allow to cool and Enjoy!
Ingredients
Directions
In a large Pot, Heat the Coconut Oil on Medium/High heat and add the sliced carrots, stirring frequently until a tad softened.
Turn Heat down to Medium add the Celery, Garlic, Red Pepper and Onion and sautee
In a Blender, Add Sautee mixture, Veggie Stock, Almond Milk or Coconut Cream, Tomatoes, Basil, Rosemary, Oregano, and Sea Salt, blend until Smooth.
Add Back to Pot and Heat on Medium/Low. Add Tapioca or Arrowroot Flour to Thicken if necessary.
Allow to cool and Enjoy!