Spicy Tomato Soup

Tomato soups are one of our favorites.  We've got a few in our rotation and this one is one of my favorites with the sweetness of carrots and the touch of garlic and of course chili peppers!  Right now my garden has a plenty chili peppers so it's the perfect use.  It's just as good with dried chilis.  I've used any milk I have on hand and it's all been good.  It's that combination of roasting the tomatoes and those chilis that make this so good!  I found this years ago in I don't know which magazine and it still holds up..

Spicy Tomato Soup
Serve this soup with garlic bread and vegetables for a simple, healthy dinner.
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14 ounces can diced tomatoes in juice
3 tablespoons olive oil
3 cloves garlic, minced
1 small fresh or dried red chili pepper, seeds removed for less heat
1 carrot, peeled and thinly sliced
1 1/2 cups plain soy milk
1 tablespoon fresh lemon juice
coarse salt and ground pepper to taste
parsley leaves for garnish

​​1. Heat broider with rack in middle position of oven.  Strain tomatoes, reserving juices.  Spread tomatoes on a rimmed baking sheet, drizzle with olive oil and broil until lightly browned about 8 minutes.

2. In a food processor, combine browned tomatoes, garlic, chili pepper, carrot, soy milk, reserved tomato juice, and lemon juice, puree until smooth.

3. Transfer to a medium saucepan; bring to a boil over medium heat.  Reduce to a simmer; cook 5 minutes.  Season with salt and pepper.  Garnish with parsley leaves before serving.

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