Recipes: Tomato Carrot Soup Shots

• Prep Time:15 minutes
• Cook Time:30 minutes
• Serves:4

 

Tagged:
carrot, lentil, olive oil, sea salt, soup, sweet potato, tomato,

It's all about the presentation when it comes to these Tomato Carrot Soup Shots. Well, that and flavor, of course! Photo courtesy of Brad Kirby Dallas. www.kirbyphoto.com

 

Foodie Byte

Ingredients

1 (15-ounce) can cut organic tomatoes
3 medium carrots, peeled and chopped coarsely
1 medium sweet potato, peeled and sliced into 4-5 slices
1/2 cup red lentils, washed and drained
1 quart water or vegetable broth
3 medium carrots cut into 1/4” x 2” sticks
Dash of Celtic sea salt
1 tablespoon extra-virgin olive oil

Preparation

Add first 5 ingredients to a large pot; bring to a boil over medium-high heat.
Reduce heat and simmer about 25 minutes or until lentils and sweet potatoes are soft.
Using an electric blending wand or food processor, puree the soup until silky smooth.
Blanch carrot sticks in boiling water until barely soft. Drain, set aside for garnish.
To puree, add the canned tomatoes and salt; stir and cook another 3 minutes.
Add the olive oil and stir.
Presentation: Pour soup in shot glasses and garnish with carrot sticks. Place whole cherry tomatoes on platter. Serve at room temperature or chilled.

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