Alison Lewis

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Tomato Carrot Soup

November 06, 2013

With cold weather approaching, it’s time for soup. Omega Juicers, winner of the Housewares Executive Innovation Award, are amazing for making wholesome and hearty winter soups.  This Tomato Carrot Soup is wonderful served cold or warmed. Also, the leftover pulp from the Tomato Carrot Soup can be used to make homemade salsa. Enjoy!

Tomato Carrot Soup

Prep: 10 minutes
Yield: 2 servings
Ingredients
5 tomatoes
3 carrots
1 Salt & Pepper
1 tsp of dried dill
1 tsp of parsley
1 tbsp of olive oil
Preparation
1. Juice the tomatoes and carrots in a juicer. Add salt and pepper, dill, parsley and olive oil. Serve.

If you want to serve it warm, simmer for 10 minutes on stove top over medium heat. Use the leftover pulp from the carrots and tomatoes for homemade salsa. Add in 2 chopped tomatoes, 1/2 onion and chopped cilantro. Add a 1 tablespoon of olive oil.



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