Ingredients

The following ingredients have 5 Servings
  • 16 ounces fire roasted tomatoes
  • 2 1/2 cups carrots (sliced thin)
  • 1 sweet onion (chopped)
  • 1 Tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups vegetable broth (or chicken broth)
  • 1/2 cup non-dairy milk

Instruction

  • Saute the onions and carrots in the olive oil until softened, about 10 minutes. Add the tomatoes, broth, salt, pepper, and garlic powder and bring to a boil.
  • Reduce heat and simmer 20 minutes or so, until the carrots are tender.
  • Remove from heat and add the non-dairy milk. Puree with an immersion blender. Make sure that it is super smooth, you don't want any lumps.
  • Top with fresh green onions if desired. Serve with gluten free crackers or toast.