Creamy Tomato/Carrot Soup

The soup I made was tasty enough to me to post…LOL:

Juiced tommie carrots

I juiced 2 large beefsteak tomatoes and 2 large carrots.  The result was about 550ml of liquid yummy.  Put in pot on medium-low heat, added a pinch of salt, cayenne pepper (I was out of black), curry powder (to taste), 1-2 drops of Liquid Smoke and 2-3 generous teaspoons of coconut milk, a couple of handfuls of the pulp from the juiced tomatoes/carrots and a bit of ginger pulp I had on hand.  I let it come to just the beginnings of a gentle boil then removed from heat and let cool.  I pulsed some in my Magic Bullet and reheated….mmmm…just what the gloomy weather yesterday called for.

My soup in a cup…got comfy on couch…enjoyed:

homemade tommie carrot soup



Thank God It’s Friday!!

I made a pot of homemade veggie soup last night.  I’m having some for lunch and will puree some later on, heat it up, put it in a thermos and take it on my travels tonight.

Homemade veggie soup

I juiced kale, carrots, 1 grannie smith apple, 1/2 a zucchini, 1/2 a medium-sized cabbage, 1 celery stalk.  I drank some of the juice…juiced more of the above ingredients and used that as my veggie stock.

Drizzle of evoo

added a dash of salt and pepper, curry powder, crushed red pepper flakes, thyme, sage, oregano and a pinch of cinnamon.

sautéed chopped onions and minced garlic

1/2 medium-sized cabbage (coarsely chopped)

1/2 zucchini – chopped

2 carrots – (topped/tailed/chopped)

1 celery stalk (chopped)

2 stalks bok choy

1 medium tomato (diced)

broccoli – (coarsely chopped)

1 cup of pulp from the juiced veggies

add some of the cabbage, tomato, carrots and broccoli and sautéed for a minute or two

add veggie stock

add 1 cup of pulp

add more of the spices from above

add the rest of the veggies

bring to a boil

simmer for approximately 20 – 30 minutes (I like my veggies a little firm)

eat to your heart’s content 😉

(I had two bowls…)