What's New?

  • quinoa-stuffing

    Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

    This is a healthy twist on a holiday classic. If you are trying to go gluten-free this Thanksgiving, this is the [...]

  • stone-ground-raw-mustard

    Raw Homemade Mustard

    Spiked with turmeric and other powerful flavors, you are guaranteed to fall in love with this raw mustard. We hope [...]

  • hot-chocolate

    Turmeric Hot Chocolate

    Are you looking for a healthier hot chocolate option during these colder months? It's time to try this warming, [...]

  • raw-chocolate-pudding

    Raw Chocolate Pudding

    This gorgeous, delectable dessert has a great many health benefits. Top it with fresh berries to take it to the [...]

Tomato Carrot Soup

  • Prep Time: 10m
  • Cook Time: 2m


  • ripe tomatoes
  • 2 carrots
  • 4 tbsp. olive oil
  • 1/2 medium onion
  • 1 clove garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. red pepper flake oil


  1. In a blender, puree all ingredients except red pepper flake oil until very smooth. Top with a drizzle of red pepper flake oil and chopped tomatoes and onion, if desired.
  2. Red pepper flake oil is just a cup of olive oil with 1 tablespoon red pepper flakes and a dash of cayenne added. I blend this first and then let sit for a few days so the oil can absorb the flavors. Then, strain though a mesh strainer and keep for up to two weeks in the refrigerator. It's great on a lot of things.