Ingredients (use vegan versions):

• 2 cups water
• 3 small tomatoes (or 2 large), chopped
• 2 carrots, grated
• 1/2 of an onion, or 2 scallions, chopped
• Dash of red pepper
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 teaspoons bazil
• Several mushrooms, sliced (optional)

Directions:

Bring the water to a boil and add chopped tomatoes and
onion. Bring to a boil and cook until tomatoes are soft.
Remove from heat and cool until lukewarm. Puree in a
blender (if you have a small blender, puree in two batches)
until smooth. Return to pan and bring to a boil. Add the
grated carrots and the spices and basil. Add the sliced
mushrooms 5 minutes before serving, or use as a garnish on
top with a sprig of parsley.
Per serving (2 per batch):
Calories: 79.8 Protein: 3.185 Fiber: 7.72 Carbohydrates:
18.345 Fat: .53

Serves: 2 large, 3 small

Preparation time: 1/2 hour, tops

Tags: Mushroom, Soup, Tomato, Vegan