Spiced Tomato Soup

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf, small
  • 1/4 cup Carrot
  • 1/2 tsp Coriander, ground
  • 3 cloves Garlic
  • 1/2 cup Onion
  • 1 15 oz can Tomatoes

• Baking & Spices

  • 1/4 tsp Black pepper or a combination of black and white pepper
  • 1/4 tsp Cayenne
  • 1/2 tsp Salt
  • 1 1/2 tsp Sugar
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1/2 tsp Oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Liquids

  • 1 cup Water

Found on veganricha.com

Description

Ingredients

• ½ tsp oil
• ¼ tsp cumin seeds
• ½ cup chopped onion
• 3 cloves of garlic
• ¼ cup chopped carrot, or 1 medium carrot, chopped
• ½ tsp ground coriander
• ¼ tsp turmeric
• ¼ tsp cayenne
• ¼ tsp black pepper or a combination of black and white pepper
• 1 15 oz can tomatoes
• 1 cup water
• ½ tsp salt
• 1½ to 2 tsp sugar
• 1 small bay leaf

Directions

• Heat oil in a saucepan over medium heat. When hot, add cumin and cook for 1 minute or until the cumin seeds get fragrant.
• Add chopped onions, garlic, carrot and a pinch of salt. Cook for 4 to 5 minutes or until onions are translucent. Stir occasionally.
• Add coriander, turmeric, cayenne and pepper, mix for a few seconds.
• Add the onion mixture to a blender. Add tomatoes and blend until pureed.
• Transfer the pureed tomato mixture back to the saucepan. Add water, bay leaf, salt and sugar and cook over medium heat for 12 to 14 minutes. Taste and adjust salt, sweet and heat. Add more water if needed. Garnish with chives and Serve with crusty bread or croutons or grilled vegan cheese sandwiches.