This soup is gluten, soy, nut, & dairy free!
Makes 8 servings; Prep time 15 minutes; cook time 5-6 hours with slow cooker, 45 minute to 1 hour stovetop.
Ingredients:
- 2 (10 ounce) packages frozen carrots
- 2 (14.5 ounce) cans diced tomatoes, with juices
- 1 medium yellow onion, diced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1.5 teaspoons minced garlic (3 cloves)
- Zest and Juice of 1 lemon
- 2 vegetable boullion cubes
- 3.5 cups of water
- 2 tablespoons of sour cream if desired
- Pinch of salt, fresh ground pepper
Directions:
1. Combine the carrots, diced tomatoes, onion, ginger, garlic, lemon zest and juice, boullion cubes, and water in a slow cooker and mix well.
2. Cover and cook on low for 5-6 hours.
3. Puree using an immersion blender (or regular blender, working in batches).
4. Stir in the sour cream and season with salt & pepper, as desired.
Nutrition Info per 1 cup serving: 70 calories, 1g fat, 2g protein, 6g carbs, 3.5g fiber.
Enjoy! [Taken from "The Super Easy Vegan Slow Cooker Cookbook" by Toni Okamato]