Posted by Melissa Kinghttps://mywholefoodlife.com/2013/10/20/creamy-tomato-and-carrot-soup/
© 2013 My Whole Food Life. All rights reserved.
Creamy Tomato and Carrot Soup
- 10 vine ripened tomatoes (or 6 cups tomatoes) peeled and rough chopped
- 4 cups veggie broth
- 3-4 garlic cloves minced
- 1 small onion diced
- 1 medium carrot diced
- 2 celery stalks diced
- 2 cups almond milk
- 4-6 basil leaves
- 2 T arrowroot
- salt to taste
- Throw the veggie broth, tomatoes, carrot, celery, garlic, onion and salt into the crock pot and cook on high for at least 5 hours.
- Once the soup is done, add the milk and basil the blend with an immersion blender .
- You can also transfer the mixture into a blender and blend that way.
If the soup seems a little on the thin side, feel free to add some arrowroot to thicken it up. We added about 2 tablespoons. We got about 5 servings out of ours. You can serve immediately or refrigerate for later. The soup is also freezable. Enjoy!