Wednesday, May 04, 2005

Spicy Tomato Soup

Spicy Tomato Soup (Adapted from Body + Soul)

14.5 ounce can diced tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 small red chili pepper
1 large carrot, peeled and thinly sliced
1 1/2 cups plain soy milk
1 tablespoon fresh lemon juice

Preheat broiler

Strain juices away from tomatoes and reserve. Spread tomatoes on a rimmed baking sheet and drizzle with olive oil. Broil until lightly browned, about 8 minutes.

In a food processor, add browned tomatoes with oil, garlic, chili pepper, carrot, soy milk, reserved tomato juice and lemon juice - process until smooth.

Pour mixture into a medium saucepan and bring to a boil over medium heat. Reduce heat to a simmer and let bubble for about 5 minutes. Season to taste with salt and pepper.

Makes about 2-4 servings.

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