Recipes we love

Tasty Tomato Soup ~ 1 head of roasted garlic (I use a little terra cotta garlic roaster and it takes about an hour at 300) 3-5 15 oz can of organic tomato sauce (any sauce would do, I use the store brand) 3 large carrots, sliced thinly 1-2 leeks, sliced thinly fresh ginger several dried red peppers or fresh jalapenos (depending on the heat of the peppers and your taste) 1 qt vegetable broth 1-2 cans of fire-roasted or diced tomatoes (optional) In a large stockpot or dutch oven, saute carrots and leeks in a generous splash of olive oil until fork-tender. Add roasted garlic, finely chopped peppers, diced or grated ginger to taste and saute a few more minutes. Throw all contents of the pan into a blender with a can of the tomato sauce and puree thoroughly. Return the pureed mixture to pan, add remaining tomatoes, broth, grind in some salt and pepper. Increase heat and bring soup to a gentle boil, then reduce heat and allow soup to simmer together for 25 minutes to an hour, or 'til you're ready to eat. The above ingredients and technique results in a thin, spicy soup. If you like a chunkier soup add diced tomatoes after the pureeing step. Potatoes could also be sauteed with the leeks and tomatoes for a thicker soup. If you don't like peppers they can be omitted though more salt/ginger might be needed.