Soup really does warm the soul. For me, there is nothing quite like soup and grilled cheese to take me back to being a kid. I didn’t think there was much room for improving something that was already so delicious but who knew that adding carrots to tomato soup could make it so much more tasty? Tomato soup is pretty acidic but by adding the carrots and coconut milk it provides the perfect balance of flavors and no reflux. Another differentiator of this soup is the use of bone broth.

Why Bone Broth?

Bone broth is about a 1000 times more nutritious than stock. By simmering the bones, cartilage, and ligaments for 12-48 hours (depending on the brand) the amino acids, nutrients like calcium & magnesium, gelatin and collagen are extracted and become highly bio-available. I recommend splurging on a good bone broth like Bonafide Provisions. They do not add any stock to their bone broth which is what the less expensive brands do. You get what you pay for so nourish your body with the legit bone broth that has been simmered for hours extracting all of the gelatin, collagen, and protein from the bones not some watered down knock off. It will also impact the texture of the soup. Real bone broth will have a jelly like texture at room temp. It is much thicker than regular broth.

Tomato Carrot Soup

INGREDIENTS

• 1 bag of bone broth (bonafide provisions is the BEST! I used turkey but chicken or beef would also be delicious.)

• 1 bag of organic baby carrots (I used rainbow carrots)

• 1 large box of Pomi chopped tomatoes

• 1 small box of Pomi tomato sauce

• 2 cloves of garlic, minced

• fab 4 seasoning to taste (sea salt, cracked black pepper, Italian seasoning, and turmeric)

• 1 bay leaf

• 1 can of whole fat coconut milk

DIRECTIONS

1. Place all ingredients except for the coconut milk in a large stock pot.

2. Cook on medium covered until carrots have softened, about 10-12 minutes.

3. Remove carrots and a small amount of juice to blend in a high speed blender until smooth.

4. Return the pureed carrots to the pot and add the can of coconut milk.

5. Heat on low for another 10-20 minutes covered until ready to serve.

I love serving with some dairy free pesto, Violife dairy free grated Parmesan cheese, and microgreens. To take it to the next level, serve along side a grilled cheese for complete comfort! My favorite grilled cheese is simply taking 2 slices of gluten free sourdough bread each with 1 side smeared with some Fourth & Heart ghee, a slice of vegan cheese (current fav is by Violife slices), and fresh jalapeno diced inside. It taste like the most amazing grilled cheese married a jalapeno popper and had the most perfect baby!