Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
10
Low
Nutrition per serving
Calories159.8 kcal (8%)
Total Fat4.8 g (7%)
Carbs28 g (11%)
Sugars14.8 g (16%)
Protein5.7 g (11%)
Sodium789 mg (39%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut tomatoes in half. Peel and cut carrots into rough pieces. Cut head of garlic off at the pointy end. Line on a baking sheet, (round side down with the tomatoes) hit them with olive oil, salt and pepper. Toss and bake in the oven for 30 minutes at 400 degrees. Transfer veggies into a blender, pluck garlic cloves or mush them and toss them in too. Blend and pour into a medium pot. Add fresh herbs, paprika, crush tomato or purée, veggie stock, salt and pepper and simmer for 30 minutes. For the basil oil, pluck 1 cup of leaves, 1/3 cup extra virgin olive oil, 1/2 lemon and salt. Blend until smooth. Ladle soup into your bowl, drizzle basil oil on top, make something crispy and get dunking.
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