Pickled Carrots and Tomato Soup

1: Cut the large carrots into small pieces.

2: Combine carrots, garlic, peppercorns, red pepper flakes, dill, vinegar, water, sugar, and salt in a jar.

3: For the tomato soup, preheat oven to 400 degrees.

4: Halve the tomatoes and chop the onion, zucchini, and carrots.

5: Cover the veggies in oil and seasonings, then roast for 40 minutes.

6: Combine the roasted vegetables in a blender with bone broth and blend until smooth.

7: Pour the mixture into a pot on the stove and add coconut cream if desired.

8: Garnish with fresh basil and enjoy!