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Creamy Carrot Tomato Soup
Ingredients
  • Dairy free option: skip the Parmesan and use coconut milk instead of cream or half and half
  • 8 large carrots, peeled and sliced (¼ inch thick)
  • 5 lbs of the biggest juiciest tomatoes you can find, diced by hand or in the food processor
  • 3 cloves garlic, peeled and minced
  • 1 yellow onion, chopped
  • 1 Tablespoon brown sugar
  • ⅓ cup cream or half and half (or coconut milk)
  • Rind of Parmesan cheese (skip if you are dairy free)
  • 2 teaspoons Herbs de Provence
  • ¼ to ½ tsp cayenne pepper, depending on how much of a kick you want
  • Sea salt and pepper to taste
  • 4 Tablespoons butter
  • ½ cup freshly grated Parmesan cheese (for topping)
  • Packaged crispy onions
  • Olive oil
Steps
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