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In a blender:
1 cup carrots
1 cup tomatoes
7 pieces of sun-dried tomatoes
2 Tablespoons olive oil
1/2 a small piece of garlic
1 Tablespoon thyme
1 Tablespoon lime juice
1/2 teaspoon oregano
1 teaspoon agave nectar (optional)
4 cups hot water
1 1/2 teaspoon sea salt
Add after blended:
Chopped up finely:
celery
soaked almonds (soak in a bowl of water over night, rinse and use- keep in the fridge if you have extra)
fresh tomatoes
red onion (just a tiny amount)
more sun-dried tomatoes
(any vegetables you care to add really).
1. Blend until smooth 2. Chop up some vegetables like celery, red onion, red cabbage, tomatoes (whatever is in your fridge), and add it to the soup. 3. Chop up some raw almonds and more sun-dried tomatoes and sprinkle them on top with a bit of black pepper and olive oil (to make it pretty). Now eat it! Makes 2 large bowls.
6 comments:
This recipe looks yummy! Can't wait to try it. Thanks for posting.
Delicious. Love it! thanks so much... :)
I came home last night with little in my fridge, so looked at your site and found this recipe. Managed to add leftovers from my fridge and made a pretty similar soup - it was good. BUT it was even better today, after the flavours all combined! And the walnuts (I didn't have any almonds soaking) were nice and soft. Love your site, thank you so much!
How many almonds would you soak for this recipe?
Thanks
Charlie
Thanks so much everybody! The soaked almonds are really added at the end and you can use as many or as little as you like :) I just usually soak a medium sized bowl of almonds, rinse and chop up a hand-full for the soup garnishing :)
xoxo
Lyn
How tasty this soup is!!! My family loved it. Thank you SO MUCH!!!!
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