Spicy Carrot and Tomato Soup with Chicken Sausage (Serves 4)
I grew up on thin, watery Campbell’s soup. The kind where you add one can of water, heat, and serve. Spicy Carrot and Tomato Soup is the farthest thing from my childhood experience. If you are ready for adult soup, try this!
Prep and Cook Time: 25-30 minutes
1 pound of baby-cut carrots
1.5 to 2 cups of chicken broth (Imagine Organic includes no sugar, cane juice, or soy)
1 sweet yellow onion
1 14.5 ounce can of diced tomatoes (I like Muir Glenn Fire Roasted Tomatoes with Chipotle Peppers)
Half a handful of almonds (optional)
1 package of Bilinski’s Sweet Italian Chicken Sausage or something similar (optional)
Extra virgin olive oil
Crushed red pepper flakes
Chop onion into bite-sized pieces. Add olive oil to sauté pan over medium heat. Add onion and cook about 5-8 minutes until they begin to brown. Meanwhile, add carrots and one and a half to two cups of chicken broth to blender or food processor and create a fine puree. Add carrot puree to sauté pan with onions. Add one teaspoon of ground ginger. Add diced tomatoes and mix ingredients well. Taste and then season with salt, garlic powder, and black pepper to taste. Season with crushed red pepper flakes to taste.
Optional: Slice sausage into bite-sized pieces. The sausage is already cooked, so add and heat with soup until warm.
Optional: Chop a half handful of almonds into very small pieces. Add to a dry skillet over medium heat and toast a few minutes until the nut oil becomes fragrant. Sprinkle over the soup as a garnish.
Transfer to bowls and enjoy!
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