Pickled Carrots and Tomato Soup | The Daily Balance

The Daily Balance

Name: Pickled Carrots and Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Carrot; Elephant Garlic; McCormick® Peppercorn Medley Grinder; Badia Spices Red Pepper, Crushed; Fresh Dill; SIGNATURE SELECTS Vinegar, Distilled White; Talking Rain AQA Water, 9.5 pH; Cake Mate Sugar, Blue; Morton Iodized Salt, 26 Ounce; Hydroponic Tomato; Organic Onion; Gray Zucchini; Imagine Hearth Bone Broth; O Organics Coconut Cream, Organic; Fresh Basil; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Organic Potted Oregano

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Pickled Carrots and Tomato Soup

Serves 420 mins prep40 mins cook

Meal prep with pickled carrots and tomato soup, great for hormonal balance. The pickled carrots include garlic and dill, while the tomato soup features fresh veggies roasted for flavor.

0 servings

What you need

carrot

clove garlic

peppercorn

pinch red pepper flake

fresh dill

SIGNATURE SELECTS Vinegar, Distilled White

cup distilled vinegar

cup water

tbsp sugar

tsp salt

tomato

yellow onion

zucchini

cup bone broth

cup coconut cream

fresh basil

pinch salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

pinch pepper

pinch oregano

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Instructions

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!

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