Vibrant Carrot and Tomato Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Carrots

4 medium, chopped

Tomatoes

4 medium, chopped (or 1 can of diced tomatoes)

Vegetable broth

4 cups

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Fresh basil

1/4 cup, chopped (plus additional for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing for about 3-4 minutes, or until the onion becomes translucent and fragrant.
2. Stir in the chopped carrots and tomatoes, cooking for an additional 5 minutes while stirring occasionally to soften the vegetables and release their juices.
3. Pour in the vegetable broth, then add the cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the carrots are tender.
4. Once the carrots are soft, use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches for safety.
5. Return the pureed soup to the pot and heat it gently over low heat until warmed through.
6. Stir in the chopped fresh basil, reserving a bit for garnish. Adjust seasoning with additional salt and pepper if needed.
7. Serve hot, garnished with additional basil leaves and a drizzle of olive oil for an extra touch of flavor.