Cream of Tomato Bisque
|32 oz Unsweetened Organic
16 oz Organic Carrot Juice
4 Cans (13.5 oz) Organic Coconut Milk Classic
1 28 oz Can Organic Diced Tomatoes
Celtic Sea Salt or Himalayan Crystal Salt®
2 Rounded tsp Basil
3 Tbl Annie's Organic Worcestershire Sauce
1 large Organic Red Pepper (optional)
Pour the tomato juice into a
large pot. Juice about a pound of carrots to make two cups (16 oz) of carrot
juice and add that. Add the coconut milk, diced tomatoes, salt, basil and
Cut up the red pepper into tiny chunks
and add it.
Cook until done. Best to let it
sit over night (the red pepper has to get soft), warn and serve the next day (three times better than eating it
the first day).
Most of you probably don't have a
juicer, so I'm sure you can find carrot juice. As for variations, some like to
add a bit of pepper to this, others like to add more basil (or fresh basil) and
I've also seen some add garlic, though every time I add garlic to a tomato dish
it seems to taste like marinara sauce.
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