tomato cilantro soup

By Jody

Ingredients

• 3 tbsp olive oil
• 1 medium onion
• 4 cloves of garlic
• 2 celery sticks including the leaves
• 2 carrots
• 1 large can of crushed tomatoes
• 1/2 small can of tomato past
• 2 cups of rice milk (or dairy-free milk of choice)
• large pinch of paprika
• large pinch of cayenne
• fresh pepper and sea salt
• 2 cups of cooked brown rice (optional)
• a bunch of chopped cilantro

Preparation

Step 1

Warm olive oil in a soup pot and add the onions, garlic, celery and carrots. Saute on medium heat with a bit of salt until fragrant and softened. Add the crushed tomatoes, tomato paste and cook partially covered for at least 10 minutes or until flavors are combined. Using an immersion blender, puree soup contents until smooth. Add rice milk, lower heat and cook for 5-10 minutes. Add dried spices and rice, if using. Cook until warmed through. Add cilantro and serve.