First Do No Harm

Cream of Tomato Bisque with Basil


32 oz Unsweetened Organic Tomato Juice
16 oz Organic Carrot Juice
4 Cans (13.5 oz) Organic Coconut Milk Classic
1 28 oz Can Organic Diced Tomatoes
4 tsp 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 Worcestershire sauce.

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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