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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.