Savory Carrot Tomato Soup With Crispy Truffle Salt Garlic Chips


It’s been getting cold at night… heater season is upon us! Especially in this little rental of ours – no insulation! So I made a big crockpot of warm carrot & tomato soup with crispy truffle salt garlic chips! Super easy recipe! * So excited to share…@huffposttaste liked this recipe so much, they decided to feature it on their instagram! Thanks Huffington Post!

Carrot Tomato Soup

4 cups (32oz) veggie broth
10 carrots (ends chopped off)
1 cup tomato purée
2 cloves of garlic
1 onion
1/2 tbsp garlic salt
1 tsp cumin
1 tsp paprika
1 tsp black pepper
1 cup coconut mylk

Throw all ingredients (except coconut mylk) into a crockpot on high temp for 4 hours. Blend ingredients in a blender or with an immersion hand mixer until smooth. Stir in coconut mylk and add more spices if needed.

Garlic Chips

3 cloves of garlic (thinly sliced)
1 tbsp olive oil
Pinch of truffle salt

In a frying pan, fry thinly sliced garlic in olive oil until golden brown. Remove from heat and sprinkle with truffle salt.

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