Print

Carrot, Celery & Campari Tomato Soup

Course Soup
Prep Time 8 minutes
Servings 1 person
By Nichlas Brandon

Ingredients

  • 2 medium carrots cut into smaller parts
  • 2 stalks celery cut into smaller parts
  • 3-4 campari tomatoes halved
  • 1 slice red onion
  • 1-2 clove(s) garlic minced
  • 1 handful fresh basil leaves
  • 1 tablespoon sweet almond oil
  • 2 cups water
  • natural salt to taste
  • mixed peppercorns to taste

Instructions

  1. Get ingredients ready for preparation and use.

  2. Heat 2 cups of water in a small pot. Turn off the heat just before the water reaches the boiling point. You want hot water, not boiling water.

  3. While the water heats, prepare other ingredients and add them to your blender in the following order: carrots, celery, tomatoes, onion, garlic, basil, and sweet almond oil. If you wish to use salt, add in ½ to 1 teaspoon.

  4. Once the hot water is ready, pour in about 1½ cups into the blender. Blend contents for 30-60 seconds or until desired consistency is reached.

  5. Voila! You have a delicious soup ready for serving.

Recipe Notes

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Use cold-pressed, organic, non-refined and unheated oils only.

You may alternatively use heirloom tomatoes, plum tomatoes, or grape tomatoes.

If you want a thicker consistency, you may add an avocado (and replace the sweet almond oil) in the blender as the final ingredient before pouring in the hot water.

You may consider using dulse flakes in place of any salt.

Special ingredient(s) used: